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Soak marshmallows in pineapple-juice un- 
til soft. Just before serving’ mix with 
whipped cream and cut pineapple. 
very cold, 

Time in“tombining, 20 minutes. 


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FOREWORD 


To add the successful experiences of others to your 
own knowledge of “cook room lore” often means the 


happiness of a well nourished family. 


While no attempt has been made to assemble menus, 
well balanced tempting meals may be selected from the 
choice, proven recipes on the following pages. These 
recipes, many of which have been treasured for gen- 
erations, have been chosen with care and will be found 


invaluable in the modern home. 


Particular attention is called to the advertisements 
in this book. Only those articles of known purity are 
mentioned and the use of them in connection with the 
recipes will tend to insure successful preparation, and 


enhance the food value. 
The Committee. 


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As in a Hairy 1 Giga 


10,000 Farmers 
Work for You 


Not even the most fanciful fairy owned and operated by farmers 
tale of our childhood days equals themselves, your DAIRYLEA Brand 
the fascinating story back of every Hvaporated Milk will always remain 
can of DAIRYLEA Brand Evapo- these 70,000 farmers’ own product, 
rated Milk that you use. from cows they themselves own. 

As you know, every thinking So when you buy DAIRYLEA 
woman has wished that all the food you are buying direct from the farm- 
she serves her family could come ers who produce it, and each can 


direct from the farm. has the combined guarantee of 
And it seems that 70,000 progres- 70,000 progressive farmers. 
sive farmers heard that wish. For DAIRYLEA Evaporated Milk is 


they built up the largest organiza- the concentrated wholesomeness of 
tion of its kind in the world—to the purest fresh bottle milk, and is 
give you a richer, creamier evapo- produced in New York State where 
rated milk direct from their farms. milk laws are most stringent. It 
That is why DAIRYLEA contains is exactly the same milk which U. 
more nutritious milk fats and S. Senator Copeland, when Health 
solids. Commissioner of New York City, 
Because this immense business is called “the best in the world.” 


Richer 


Creamzer 


Convince 


Yourself 








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A NEW STANDARD FOR EVAPORATED MILK QUALITY 


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SOUPS 
TOMATO SOUP 


The contents of one large can of tomatoes put into a stew pan with 
as much boiling water and let come to a boil; take off and strain; put 
over fire again. In a small pan put one tablespoon of flour, one of butter, 
one of sugar, half an onion and a sprig of parsley; chop all together and 
let it brown, but be careful not to burn; turn this into the tomatoes, mix 


thoroughly and strain. Serve with squares of toast on top. 
Mrs. JoHN Warp. 


CREAM OF POTATO SOUP 


Cut 6 good sized potatoes and boil in 1 quart of water with a bay leaf 
and salt. Mash through a colander; add large tablespoon butter, little 
salt and pepper; boil 1 quart of milk and add to potatoes; keep hot in 
double boiler. Celery can be cut-up and a little butter added and put 


in tureen and soup poured over it just before serving. 
Mrs. BENEHAN CAMERON. 


IMITATION OF CALVES HEAD SOUP 


(Mrs. Peter H. Mayo, Richmond, Va.) 

Soak 1 pint of black beans for several hours or all night. Next morn- 
ing pour off this water and put 214 quarts of cold water on beans with 
a slice of salt pork or middling. Let this boil until the beans are soft 
enough to press through a colander. After straining, put back on the 
fire and season with red and black pepper, salt and Worcestershire 
sauce, also walnut catsup if you have it. Just before serving, put in 


tureen slices of lemon and hard boiled eggs cut in rings. 
Mrs. BENEHAN CAMERON. 


ONION SOUP 
Put into saucepan butter size of a pigeon’s egg. When very hot add 
two or three large onions sliced thin, stir and cook them well until they 
are red: then add a full half teaspoonful of flour. Stir this also until 
it is red, watching it constantly so that it does not burn. Pour in about 


5 


a pint of boiling water and add pepper and salt. Mix well and let it 
boil a minute, then pour into the soup kettle and place at the back of 
the stove until almost ready to serve. Add then 11% pints or 1 quart of 
boiling milk and two or three boiled well mashed potatoes. Add to the 
potatoes a little of the soup at first then more until they are smooth and 
thin enough to put into the kettle. Stir all well and smoothly together, 
taste to see if the soup is properly seasoned with pepper and salt, as it 
requires plenty, especially the latter. Let it simmer a few minutes and 
serve with toast squares. The soup is improved by using stock instead 
of water in making. 
Mrs. W. W. VASS. 
VEGETABLE SOUP 

At breakfast time (about 8 o’clock) I put a large (5 pound) beef 
shank in a pot with 6 quarts of water. Let it boil until 11 o’clock then 
skim off all the greese and if shank is thoroughly done take up and put 
aside. Add the vegetables which have been prepared and chopped and 
cook until dinner time. I often leave shank in pot to boil until just 
before I take up soup, when I thicken with a little parched flour. I use 
the following quantity of vegetables. 


1 quart can tomatoes 1 buneh of vegetable herbs 
3 or four pieces of macaroni 1 can okra 
(broken up fine ) A very small hard cabbage 


3 Irish potatoes 


In the summer use corn and fresh vegetables. 
Mrs. ARMISTEAD JONES. 


AMBER SOUP OR CONSOMME 
(From Mrs. John Devereux’s Written Recipe Book) 


Soup bone (2 pounds) 1 small parsnip 

1 medium sized chicken 1% stalk celery 

1 small shee of ham 3 cloves 

1 onion. pepper 

2 sprigs of parsley salt 

1 small carrot 1 gallon of cold water 


Boil beef, chicken and ham slowly for five hours; add the vegetables 
and cloves and cook one hour, having first fried the onion in a little 
bacon fat. Strain the soup into an earthen bowl and let stand over 


6 


night. In the morning remove the cake of fat from top, take out the 
jelly, being careful to avoid the settlings, and mix into it the beaten 
whites of two eggs with the shells. Boil quickly for half a minute, then 
skim off carefully all the scum and whites of the eggs from the top. 
Strain soup through jelly bag, when it should be quite clear. The soup 
may then be set aside and reheated just before serving. Serve with 


slice of lemon in each plate. 
Mrs. JoHN W. HINSDALE. 


TOMATO BISQUE 


1 quart rich milk 1 bay leaf 

1 pint can of tomatoes or 1 blade mace 

1 pint stewed fresh tomatoes Sprig parsley 

1 large tablespoon butter 14 teaspoon soda 


3 large tablespoons flour 


Put tomatoes in saucepan, with bay lea”, mace and parsley and cook 
15 minutes. Put milk in double boiler; rub butter and flour together, 
add to milk and stir until it thickens. Press tomatoes through sieve 
fine enough to remove seeds. Put them into soup tureen, add soda, then 
pour on quickly the scalding hot milk, serve immediately. 

This soup must not be returned to the fire after the milk and tomatoes 


are mixed, or they will separate. 
“FAVORITE RECIPES,” Louisville, Ky. 


OYSTER SOUP 


(Virginia Recipe) 

1 qt. oysters, dry measure, 2 qts of water, 1 stick mace. Let boil 20 
minutes. 1 pt milk, let boil slowly with 14 lb butter, add 1 tablespoon 
flour. When ready to serve beat yolks and whites of two eggs separ- 
ately, then combine and pour the soup s/owly over the well beaten eggs 


so as not to curdle. Serve at once. 
Mrs. Rurus HUNTER. 


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Hot Buttered Biscuits— 


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8 


BREAD 
BREAD MAKING 


Mrs. JANE S. McKimmMon 


To make good bread one should have good flour and fresh yeast. 
These are not all the things necessary but they are two very important 
ones. 

If you are using soft wheat flour, which by the way can be made into 
excellent bread as well as biscuits, you must know that a rather stiff 
dough is necessary for the best results. If you are using hard wheat 
flour a softer dough is required. 

Yeast should be tested before using. Have ready a cupful of luke 
warm water into which you have poured a level tablespoonful of sugar, 
break into this your cake of Fleishman’s yeast and if the particles rise 
to the top in from three to five minutes the yeast may be considered 
fresh and ready for use. 

Pour this mixture into a bowl and add enough sifted flour to make 
a batter. If eges are to be used as in tea rolls they should be broken 
into the batter and thoroughly mixed. This is the time also to add a 
tablespoonful of mashed Irish potato if a particularly light dough is 
desired. Beat the batter and add flour until the dough is of the right 
consistency, Knead thoroughly to mix ingredients and to incorporate 
as much air as possible in the dough. Thorough kneading makes a bread 
of fine grain. 

Put dough in warm place to rise. A closet or corner free from 
draught and where there is an even temperature around eighty degrees. 
When dough is double in bulk make into loaves or rolls kneading 
lightly. Do not add flour at this second kneading or you will have a 
poor product. Just enough flour on the board to prevent the dough 
from sticking is sufficient. 

Place rolls or bread in pans and set away for the last rising. Bake 


and cool on wire rack. 


LIQUID OR POTATO YEAST 


Boil eight medium sized Irish potatoes, peel and mash them until 
there are no lumps. Add one quart of luke warm water, one-half cup 


9 


of sugar, two level tablespoonfuls of salt and a cake of compressed, dry, 
or other good yeast. Put this mixture in a bowl, cover and set in a warm 
place (85 degrees to 90 degrees) for five hours. At the end of that time 
pour into quart jars and screw down the tops but use no rubbers, keep 
in a cold place (a refrigerator if possible) and use when it is twenty- 
four hours old. 

One cup of this yeast will raise one quart of flour very quickly. If 
there is time to spare, one-half cup will answer the purpose. 

The mixture should be shaken before it is used that the potato may 
be evenly distributed. 

When making a second quantity of yeast use a cup of the old yeast 


as a starter instead of the dry or compressed yeast. 
Mrs. JANE S. McKimmon. 


MILK ROLLS 


Put one pint of milk on the stove and just as it comes to a boil add three 
tablespoonfuls of lard, level. One tablespoon sugar, one teaspoon salt. 
Set this aside, until milk warm. Have one pint flour sifted in mixing 
bowl and beat the cooled milk into this. Then add one eake yeast which 
has been dissolved in one-half cup of warm water. Then beat in one 
quart flour. This makes a soft dough, set this aside to rise for four 
hours. Put on board and roll about one-half inch thick and cut with 
biscuit cutter and place in well greased pans not letting them touch. Set 
to rise for one and one-half or two hours according to weather. Bake 
quickly. 


Mrs. B. W. BAKER. 
Mrs. JoHN ANDREWS. - 


ROLLS FOR TEA 


One cup liquid yeast Two tablespoon:uls lard or 
One-half cup milk scalded and butter 

cooled, or one-half cup water One level teaspoon salt 
One tablespoonful sugar North Carolina flour 


Pour the yeast into a bowl, add milk, sugar, and lard or butter, and 
enough flour to make a soft dough. Beat until smooth then the salt 
and enough flour to make a moderately stiff dough may be added. Knead 
thoroughly. Place in a greased bowl, cover and set in a warm place 
until it is light (a little more than double in bulk). Knead lightly, 
Roll dough and eut with biscuit cutter, grease top of circles thus cut 

10 


and fold for pocketbook rolls. Place in a pan, cover and let rise until 
light. Bake and rub tops with butter after taking from oven. 
If eggs are plentiful these rolls are much improved by the addition 


of an unbeaten egg to the mixture when it is in batter form. 
Mrs. JANE S. McKimmMon. 


ROLLS 


Boil 2 medium sized Irish potatoes, peel in about 3 cups of water, when 
cooked well take out and run potatoes through a ricer. Put about two 
cups or a little less of the water in potatoes and put aside to get cold, 
then take 1 quart of Crusader flour and put 1 tablespoon of sugar and 
1% tablespoon of salt in it, then a heaping tablespoon of lard worked 
into it. Take 1% cake of yeast and dissolve in 34 cup lukewarm water. 
Make hole in flour and pour potatoes and yeast into it, with 1 beaten 
egg. IJKnead well until heht and the dough is smooth. You can add 
either a little flour or warm water as needed. Put away in a warm place 
until it rises twice its bulk. Pour out on board, but do not knead a 
second time. Break off and mould and put into gem pans to rise, then 
bake by putting in cold gas oven and lighting gas. It takes about 30 
minutes from the time you put in oven. Brush over with melted butter 


before taking out. 
Mrs. Cart A. WoopDRUFF. 


POTATO ROLLS 


1 yeast cake 1, teaspoon salt 
14 cup mashed Irish potatoes 1% eup butter 
3 eups flour 2 eges 


4 cup sugar 


Put the butter in hot mashed potatoes to melt it. Dissolve yeast cake 
in 14 cup luke warm water in which potatoes were boiled, add the 1%, 
cup sugar, 2 well beaten eggs. Put these ingredients into the three cups 
of flour, sifted with the 14 teaspoon salt and work the dough until 
smooth and satiny. 

If for supper make up dough at noon. Let rise until very light. Then 
roll out, cut and shape into pocket book rolls. Brush with melted lard 
before folding. Let rise again and bake slowly in moderate oven. 

Mrs. T. H. Brices. 
lit 


LADY ROLLS 


1 quart flour 1 spoonful white sugar 
1 spoonful of butter 1 cup of yeast (well risen) 
1 ege 14, teaspoonful of salt 


Add milk and water sufficient to make pliable dough. Set your rolls 
to rise over night, make them out quite early in the morning, in round 
balls, and then roll them on the table to an oval form; cover them to 
rise again till half an hour before breakfast, then bake them in a slow 
oven to a hight brown color. 

Set a dish cover over them for ten minutes to make the crust soft, if 
you prefer it so. 

Do not leave them in the oven a moment after they are done, or they 


will become hard and crusty. 
Mrs. ANNIE MASON BROCKENBROUGH. 


SALLY LUNN (1871) 

One yeast cake, 1 quart flour, 1 tablespoon sugar, 1 heaping teaspoon 
salt, 1 large spoon shortening. Mix all, but salt, in a batter; let stand 
until it has bubbled. Then work in the salt and pint of flour. Let rise 
in a bowl of warm water. If for tea, at four o’clock add to the risen 
dough two eggs, two tablespoons sugar and tablespoon butter, work well 
with hand, then pour in well greased pan, rise for two hours, bake in 
moderate oven for an hour. 

Mrs. W. A. MonTGcoMERY. 


MRS. JOHN D. HAWKINS’ RECIPE FOR SALLY LUNN 


2 oz. butter 1 teaspoon sugar 
QOL lard. 3 eges (or 2 if scarce) 
Sq varll oun 14, yeast cake 


Enough milk to have the batter drop from the spoon, not run. 
Cream the butter and lard with the spoonful sugar, beat eggs sepa- 
rately, mix yolks with sugar and shortening, add flour and yeast dis- 
solved in the milk. Then fold in the egg whites and put to rise, when 
double size put into pan for second rising. 
Mrs. W. T. McGee. 


12 


SALLY LUNN 


1 pint flour 1 pint milk and water mixed 
2 eves ; 1 teaspoon Royal Baking powder 
Butter size of an egg 1 light teaspoon salt 


Mrs. ALFRED WILLIAMS. 


DINNER CORN BREAD 


7 tablespoons meal 1 egg 
VY pint sweet milk 1 large tablespoon melted lard 
1 teaspoon Royal Baking 14 teaspoon salt 

Powder 


Mix meal and milk and beat well, add egg, etc., and lastly baking 
powder. Bake quickly in biscuit pan and eut in squares or bake in 


bread stick pans. 
Mrs. O. StEADMAN THOMPSON. 


GRANDMA’S EGG BREAD (Old Fashion) 


1 quart milk 1 teaspoon salt 
1 pint water ground meal 2 eges 


1 tablespoonful butter 


Beat eggs very light; boil milk and add meal and salt, stir until per- 
fectly smooth; then add other ingredients and stir well. Pour into pan 


and brown. 
Miss Susan McCPHEETERS. 


BATTER BREAD (Large Pan) 

One-half loaf cold bread cut in slices without crust and soaked 15 min- 
utes or 144 hour in milk or water. Into this break 4 eggs and beat all 
well, then sift into it 1 cup corn meal, 144 pints milk, salt, a little short- 
ening and 2 teaspoonfuls of Royal Baking Powder. Bake in quite a 
hot oven about 30 minutes and serve quickly before it falls. Very good. 

Mrs. BENEHAN CAMERON. 


13 


BATTER CAKES 


Make a batter of 1 quart each of Crusader flour and sour milk, 3 eggs 
beaten separately, a tablespoon of butter and 2 level teaspoons of soda. 
Pulverize the soda very fine before measuring then thoroughly mix 
with the flour. Add whites of eggs just before baking on griddle. 

Sweet milk may be used (with the other ingredients in same quan- 
tity) with Royal Baking Powder. 

Mrs. B. T. Cowper. 


BUCKWHEAT CAKES 


14, yeast cake 1 teaspoon of Royal Baking 
1 cup luke warm water Powder 

1 pint Buckwheat flour 2 tablespoons of molasses 

1 ege (whole) 1 cup sweet milk 


Dissolve one-half yeast cake in the one cup of luke warm water. Add 
this to the one pint of buckwheat flour and stir lightly till well mixed. 
Cover and set aside to rise over night in an earthen crock. In the 
morning add one teaspoon of baking powder, two tablespoons of molas- 
ses, one whole egg and one cup of sweet milk: mix well and pour from 
a pitcher and fry on a hot griddle slightly greased with lard. 

Mrs. AsHBy LEE BAKER. 


FLANNEL CAKES 


1 tablespoon butter 2 cups Crusader flour 
1 tablespoon sugar 1 teaspoon Royal Baking 
2 eges Powder 


Rub butter and sugar together to a cream, add beaten eggs then flour 
into which baking powder has been sifted. Add cinnamon to flavor and 
enough milk to make a good paste. 

Mrs CGe lAmiay 








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FLOUR MUFFINS 


1 quart sifted flour 1 teaspoon Royal Baking 

4 cup butter Powder 

1 pint sweet milk 14 teaspoon each of salt and 
3 eges beaten separately sugar 


To sifted flour add melted butter, milk, salt, sugar, yellow of eggs and 
baking powder. last of all fold in white of egg. Bake in very hot oven 


in small greased muffin rings. 
Mrs. GrRAnHAM H. ANDREWS. 


ENGLISH MUFFINS 


1 cake yeast 4 tablespoons lard or butter 
2 tablespoons sugar 1 teaspoon salt 
1 pint luke warm water 3 cups sifted Crusader flour. 


_ Mix lard, salt, sugar, with flour, then add yeast dissolved in the water. 
Knead well and put in greased bowl to rise. When double the 
bulk make out like biscuits, put on a greased paper to rise. Let rise 
about 114 or 2 hours. Cook on hot griddle about 20 minutes. After one 
side is cooked, turn over the other, or maybe put in old fashioned muffin 


rings. 
Mrs. Cart A. WoopRuFr. 
RISEN MUFFINS 
3 pints flour 14 eup lard and butter mixed 
2 tablespoons sugar 1% pints milk 
114 teaspoons salt 1% yeast cake 
4 eges 


Make them up for the first time, allowing six or seven hours to rise, 
about an hour before they are to be cooked, put in muffin pans and when 


risen enough, bake. 
Mrs. Apert L. Cox. 


OWENDAW MUFFIN 
(A very old Recipe from Hillsboro, N. C.) 


2 cups hot grits 4 eggs beaten separately 


1 tablespoon butter 1 pint of milk 
14 pint of meal 


15 


Batter to be consistency of boiled custard. Cook three-quarters of an 
hour. 
Mrs. ALFRED THOMPSON. 


SALLY LUNN MUFFINS 


114% pints flour 2 eges. 
1 heaping tablespoon butter 14 teaspoon salt 
14, yeast cake Sweet milk 


1 tablespoon sugar 


About 12 0’clock dissolve 4% yeast cake with the tablespoon of sugar 
in a little luke warm water. Sift the flour with the salt, work in the 
butter, then add the two well beaten eggs and enough rich sweet milk 
to make a moderately stiff batter. Beat well and let rise. An hour be- 
fore supper beat the batter again and pour into gem muffin rings, filling 
them about half full. Let rise again. Bake quickly. 

Mrs. T. H. BRices. 


POPOVERS 
2 cups Crusader flour 3 eggs 
14 teaspoon salt 3 cups milk 


1 tablespoon melted butter 


Sift salt in flour, then break eggs in flour. Stir in milk and add 


melted butter. Grease and warm muffin rings. Cook for twenty-five 
minutes. 


Mrs. R. B.. RANEY. 
BEATEN BISCUIT 


1 quart of Crusader flour 1 teaspoon salt 
1 large tablespoon lard 14 eup eold water 


Beat until it blisters, roll and eut. This dough may be run through 
a biscuit machine or meat chopper. 


Mrs. ALFRED WILLIAMS. 


SOUTHERN BISCUITS 


To one quart of flour add a small tablespoonful of lard, and a half 
teaspoonful of salt. Mix the dough with water, as stiff as possible, and 
knead it with the hands till pliable and smooth, continue to knead it 


16 


till it pops with every pressure of the hand. This is the test of its 
lightness. Then make balls of the dough about the size of an egg (or 
smaller), flatten them on the board with the rolling pin, prick them in 
the center with a fork and bake them in a quick oven. When the edges 
are hard they are done, otherwise do not take them from the oven, or 


they will be undone and unwholesome. 
Mrs. ANNIE MASON BROCKENBROUGH. 


CREAM PUFFING 


1 cup meal : 1 tablespoon butter 

1144 eups cooked hominy 3 eges 

‘1 eup milk 1 heaping tablespoon Royal 
14 cup boiling water Baking Powder 


Put into bowl the butter, salt, meal, hominy and milk; mash fine and 
after beating a few minutes, stir in hot water, then add eggs and yeast 
powder and beat well. Bake in shallow pans. 

Miss SusAN MCPHEETERS. 


NUT BREAD 
6 eups Crusader flour 1 teaspoon ul salt 
114 cups sugar 1144 eups chopped walnut meats 
6 tablespoons Royal Baking 3 cups milk 
Powder 2 eggs 


Mix in order given, put in pans and let rise half an hour. Bake one 
hour. This quantity makes three loaves. 
Mrs. JosepH BLrount CHESHIRE. 


NUT BREAD 
314 cups sifted Crusader flour 1 cup sweet milk 
114 cups chopped black walnuts 2 eggs beaten separately 
2/3 cup sugar 3 teaspoons Royal Baking 
114 teaspoons salt Powder 


Mix yolks of eggs with sugar, then add whites beaten stiff, then milk. 
Sift flour, baking powder and salt into this. Last of all add nuts. Bake 


in slow oven about one-half hour. 
Mrs. RircHarpD S. BUSBEE. 


iG 


GRIDDLE BREAD 
(Mrs. Geo. H. Snow’s Recipe Book) 


1 quart of flour 1 teaspoon Royal Baking 
1 teaspoonful salt Powder 
1 tablespoonful Snow Drift 1 cup milk 


Knead and roll out. Stick with a fork. Bake in round pan twenty 
minutes, then split in half, butter well, serve hot, cut in slices hke pie. 
Mrs. ADELAIDE BOYLSTON. 


BROWN BREAD 


1 pint white flour 1 tablespoon of lard or any pre- 

1 pint brown flour (unsifted ) pared shortening 

1 cake yeast dissolved in 44 cup 2 tablespoons of old fashioned 
warm water with black molasses 

1 tablespoon sugar 14 pint warm water 

Salt 


Mix in order given and after it rises work over with brown. flour, 


shape into rolls or a loaf, and when it rises sufficiently, bake. 
Mrs. WItt1AmM S. WEST. 


BUTTERMILK BISCUIT 


One quart Crusader flour, shortening size of an egg, one teaspoonful 
Royal Baking Powder, one-half teaspoonful soda, mix with buttermilk, 
making soft dough, cut out biscuits and bake in a quick oven. This 


makes delicious buttermilk biseuits. 
Mrs. WM. A. Yost. 


DATE LOAF 
4 eggs beaten separately Pinch of salt 
2 eups Crusader flour | 11% lbs or 2 packages dates 
{ cup sugar chopped 
5 tablespoons sweet milk 1% pound shelled pecans 
214 teaspoons Royal Baking Flavor with Virginia Dare Va- 
Powder nilla Extract 


Beat yolks of eggs and sugar, add flour, baking powder and milk, 
Then add dates, which have been rolled in some of the flour mentioned, 


18 


and nuts, pinch of salt and beaten whites added last. Flavor with 
vanilla.. Bake in a moderate oven about 45 minutes. 


Mrs. H. T. ApAms. 


CHEESE STRAWS I 


1 pound of cheese ground Red pepper to season 
2 cups of sifted flour Butter size of an ege (it may 
1 teaspoon of salt take more) 


Melt butter. Mix cheese, flour, salt and red pepper. Keep rubbing 
between hands until thoroughly mixed and fine. Pour melted butter in 
and continue to mix well. Have moist, roll out and eut in strips. Cook 
in a quick oven. 

Mrs. Husnert Haywoop, Jr. 


CHEESE STRAWS II 


14, lb cheese, grated 1, teaspoon cayenne pepper (to 
1 |b butter, melted taste ) 
2 eggs (well beaten together) 1 teaspoon salt 


2 tablespoons cream 


Enough flour to make into a dough stiff enough to roll well. I use 


Pineapple cheese when I can get it. 
Mrs. VAN B. Moore. 


CREAM SCONES 


_'Two cups of flour and three teaspoonsful of Royal Baking Powder and 
a pinch of salt are sifted together, two ounces of butter are worked into 
the flour and mixed to a soft dough with half a cupful of cream and 
half a cupful of milk and one teaspoonful of sugar. The dough is then 
turned on to a floured board and rolled out one-quarter inch thick; eut 
out with a round cutter and bake in a moderate oven for fifteen minutes. 
The tops are brushed over with milk and butter and they are put back 
in the oven to finish cooking. They are delicious when toasted in halves 


and served hot. 
Mrs. BENJAMIN F. MONTAGUE. 


19 


MAMMY’S WAFFLES 


2 eges 1 teaspoon of salt 

1 qt. sifted Crusader flour 1 pint of sweet milk 

2 teaspoons of Royal Baking 1% eup of melted lard 
Powder 


Beat the two eges well together and add to them the flour, baking 
powder and salt sifted together, then add the one pint of milk and beat 
again till well mixed, and lastly add the one-half cup of melted lard. 
Cook in waffle irons till golden brown and crisp. 


Mrs. AsHspy LEE BAKER. 


WAFFLES 
1 qt. sifted flour 1 teaspoon Royal Baking 
1 qt. sweet milk Powder 
1 cup melted butter 1 teaspoon each of salt and 
3 eges sugar 


Put sifted flour, butter and milk together. Beat eggs separately, add 
yellows of eggs to batter, also salt, sugar and baking powder. Fold in 
beaten whites. Cook in hot greased waffle irons. 

Mrs. GRAHAM H. ANDREWS. 


FRITTERS 
2 eggs (beat separately ) 2 cups Crusader flour 
14 pint milk 1 heaping teaspoon Royal Bak- 
1 teaspoon salt ing Powder 


Fry in boiling lard and serve with boiled molasses or syrup, with a 
tablespoon of butter in it. 
Mrs. ARMISTEAD JONES. 


CRACKERS OR THIN BREAD 


1 pint Crusader flour 1 teaspoon salt 
21% tablespoons lard 


Make stiff dough, roll very thin, cut and stick with fork. Spread with 
cheese or anchovy, or serve plain. 


Mrs. Gavin DortcH. 
20 


BAKING POWDER BISCUIT 


One quart Crusader flour, shortening size of an egg, three rounded 
teaspoonfuls Royal Baking Powder, one teaspoonful salt. Make a soft 
dough with sweet milk or water. Knead as little as possible, cut out 
with the usual biscuit cutter, and bake in a quick oven. 

Mrs. Wm. A. Yost. 


SUGAR BREAD 


1 cup liquid yeast 2 eges unbeaten 
14 cup milk sealded and cooled 1 level teaspoonful salt 
4 cup sugar North Carolina flour 


14, cup lard or butter 


Make a sponge of the yeast, milk and enough flour to make a soft 
batter, beat until smooth, cover and set aside in a warm place until 
light. Have sugar and lard well creamed, add this to the ight sponge 
and beat in two eggs. Add salt and enough flour to make a very short 
dough. Knead lghtly, roll out or spread in pans to the thickness of 
one-half inch. 

Make deep depressions over the top with floured knife, sprinkle 
thickly with bits of butter and brown sugar. Dust with cinnamon and 


set away to rise. When lght, bake. 
Mrs. JANe S. McKIMMON. 


21 


FISH AND OYSTERS 
FISH PUDDING 


1 pint minced fish 14 teaspoonful onion juice 
1% eupful cream or milk 2 eges 

1144 teaspoonfuls butter Salt 

1% tablespoonful flour Pepper 


Any large fish can be used; steam or boil it. Remove all bones and 
skin. (Tuna fish is a very good substitute and convenient). To this 
minced fish add the salt and pepper and onion juice. Put the butter into 
a sauce pan, when melted add the flour and cook for a few minutes, then 
add slowly the cream or milk, stirring constantly until well scalded, 
then add the minced fish. Take from the fire, add the beaten eggs and 
mix thoroughly. Butter well a ring mould, put in the mixture, pressing 
it well against the sides to remove any air bubbles. Cover the mould with 
greased paper and place in a pan of warm water, covering one-half the 
mould. Place in a moderate oven for about thirty minutes, but do not 
let the water boil. Turn the mold of fish on a large platter, fill the 
center with boiled potato balls sprinkled with chopped parsley. Serve 
this with Hollondaise Sauce poured around the fish. 

Three times this quantity fills a large ring mould and will serve ten 


or twelve people. 
Miss SUSAN MCPHEETERS. 
Mrs. WILLIAM BAILEY. 


BAKED HALIBUT 


Three pounds halibut boiled, bones and skin removed. Add a rich 
cream dressing flavored with teaspoon of onion juice. Put into buttered 
mould and bake in pan of hot water for about half an hour, or until 
firm. 

Shape potato balls and boil until done. Remove fish from mould and 
pile potato balls in hollowed out center. Pour over whole a rich cream 
dressing to which has been added three hard boiled eggs, erated, and 


serve with rings of lemon. 
Mrs. Harotp V. Josuin. 


PLANKED SHAD 


Have backbone removed. Place the shad skin side down after sprink- 
ling with a small quantity of meal to keep from sticking. Have ready 
a quarter of a pound of butter, mix with a little red pepper and the 
Juice of a lemon. Baste with this constantly, use more butter if nec- 
essary. Cook in a moderate oven. Use carrots and white potatoes cut 
in balls and arrange like cannon balls around the plank. Cut a lemon 
in slices, chop parsley very fine and sprinkle over the fish. Decorate the 


outside of the plank with parsley. 
Mrs. W. T. McGeEs. 


LOBSTER A LA NEWBURG 


2 cans lobster or 1 teacup sherry wine, or Vir- 

2 fresh lobsters gsinia Dare Sherry Tell 

2 teacups cream Red pepper and salt to taste 
tablespoons butter Yolks of 2 eggs 


bo bo 


teaspoons Crusader flour 
rubbed smooth into butter 


Boil lobster and cream together until tender, add flour and butter 
and stir until smooth. Then add yolks of the eggs and lastly the wine. 


ESCALLOPED OYSTERS 


Drain liquor from 1 quart of oysters and carefully remove all bits 
of shell. Butter a deep dish or pan, cover the bottom with stale bread 
erumbs. Put in a layer of oysters, season with salt and pepper and 
plenty of butter. Repeat this until the dish is full, finishing with bread 
erumbs and butter. Pour over the whole half and half oyster liquor 
and milk, being careful to use just enough to moisten the mixture suffi- 
ciently without making it too soupy. Bake in hot oven. 


PICKLED OYSTERS 


Strain the liquor and boil with a little salt, red pepper and mace. 
While boiling put in the oysters, let them boil until plump, take out 
and put in a jar. Pour into the liquor a pint of good vinegar to two 
quart of oysters. Let the vinegar and liquor boil, then pour on the 


oysters. Serve when cold. 
Mrs. W. A, ERWIN. 


23 


STEWED OYSTERS No. 1 


Pour hquor trom one quart of oysters into sauce pan. Let come to a 
boil, drop in well washed and drained oysters. When gills begin to 
eurl add 1% pint of milk, and salt and pepper to taste. Have butter 
size of an egg melted and pour into oysters. 

Mrs. ALFRED WILLIAMS. 


STEWED OYSTERS No. 2 


1 quart oysters 1 cup grated stale bread crumbs 
1 pint milk Salt and pepper to taste 
1 tablespoon butter 


Wash oysters thoroughly. Put oysters and butter on stove until they 
begin to boil, add cold milk and bread crumbs and cook for twenty 
minutes, stirring often. 


Mrs. ALLEN G. ROGERS. 
OYSTER COCKTAILS 


Put into a champagne tumbler 2 tablespoons of catsup, 1 tablespoon 
chili sauce, 1 teaspoon lemon juice, 1 teaspoon vinegar, 14 teaspoon 
grated horseradish, 1 teaspoon Worcestershire sauce, 3 drops of tabasco 
sauce, salt to taste and enough oysters to fill the glass. Crushed ice 
on top. 


Mrs. C. B. WricHt. 


24 


MEATS AND POULTRY 
RULES FOR COOKING MEATS AND FOWLS 


In cooking meats and fowls of all kinds my first step is to squeeze 
over them the juice of a large lemon, then with a spatula I spread over 
the surface bacon grease, then brown all over quickly to close the pores 
and keep in the juices. I then add salt and put meat into a baking pan 
with about 114 pints of boiling water into which have been put a small 
quantity of pepper, marjoram, savory seasoning and onion. For fowls 
I add poultry seasoning, a little sage and a little more onion. Never salt 


meat until pores are closed. 
Mrs. W. T. McGEE. 


A RECIPE FOR COOKING A HAM 


Let the ham soak all night skin side uppermost. To boil, put in cold 
water, skin side down. Count time for cooking a‘ter it comes to the 
boiling point. For a thick ham allow 25 minutes to the pound. Keep 
the water just at the boiling point, never allow it to boil hard, only an 
occasional bubble. Leave in the water until the next morning, then 
take out, skin, remove the loose bone, cover with bread crumbs that have 
been lightly toasted, and run in hot oven for a few minutes to brown 


thoroughly. When cold put in refrigerator to become firm. 
Mrs. ALFRED THOMPSON. 


BEEF A LA MODE 


Take the bone from a round of beef, fill the space with a forcement 
made of the crumbs of a stale loaf, four ounces of marrow, two heads 
of garlic chopped with thyme and parsley, some nutmeg, cloves, pepper 
and salt, mix to a paste with the yolks of four eggs beaten. Make deep 
incisions in the lean part of the bee’ and stuff with the above mixture. 
Make balls of the remainder. Sew a band of strong white cloth wide 
enough to keep it round and compact, put in a vessel just sufficiently 
large to hold it, add a pint of water and bake for three hours ; when done 
skim the fat from the gravy, thicken it with brown flour, add finely 
chopped mushrooms, flavor with walnut catsup, and serve oarnished 


with parsley and the forcemeat balls fried. 
Mrs. JouN W. HINSDALE. 


25 


(90) 0 OL A) A) A ) AT) ST AT 
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14 East 


Morgan Street | ay if} (e S B. F. PAYNE 


Phone 605 Proprietor 
MARKET 


OUR MEATS ARE DELIVERED BY REFRIGF.RATED MOTORCYCLE 
NO GERMS NO DUST 


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SILVER SETS 
STERLING AND PLATE WARE 


We carry at all times a complete stock of silver 





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SE es ware in many different patterns, and at prices that 
AND are very reasonable. Complete Sets or Single pieces 
OPTOMETRIST WE WILL BE GLAD TO SHOW YOU OUR 
STOCK AND HELP YOU SELECT 
2) OOOO TT A 
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Royster ’s 


RALEIGH, NaG@ 


The Oldest Candy in the South 


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HOME BUILDING AND LOAN 
ASSOCIATION 


128-130 South Salisbury Street 
RALEIGH, N. C. 
V. O. PARKER, President GILBERT T. STEPHENSON. Vice-Pres. 
MANLY C. BRITT, Sec.-Treas. 


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BREADED VEAL CUTLETS 


Select one inch thick cutlets. Beat shghtly with steak hammer. Cut 
with scissors in shape of miniature hams. Lay on dish and cover with 
well beaten whole egg for a minute or two. Turn over in crumbs (two 
parts rolled crackers and one part each flour and corn meal) well sea- 
soned with salt and black pepper. Fry in deep fat, equal parts butter 
and snow drift. Garnish with lemon and parsley. Serve with Lea & 
Perrin’s sauce. 

Mrs. J. J. BERNARD. 


MRS. JAS. BOYLAN’S BEEF LOAF 


3 Ibs round steak 1 tablespoon chopped green 
1% lb ham fat (or 1 cup bacon pepper 
fat) 1 tablespoon Worcestershire 
1 egg sauce 
1 cup bread crumbs 1 teaspoon chopped parsley 
1 teaspoon chopped onion Salt and black pepper to taste 


Make into two loaves, sprinkle each with bread crumbs. Lay on each 
loaf a slice of bacon. Pour over all one can of tomato soup. Fill pan 


half full of water, baste and cook in moderate oven. 
Mrs. CLAIBORNE Carr, Durham, N. C. 


HOG’S HEAD CHEESE 


Take one hog’s head and four feet. Clean and soak well, then put in 
a granite pot and boil until the meat is thoroughly done. Remove from 
pot and work the meat all together very fine, season with salt, black 
and red pepper then put in a dish to mould. 

Take the liquor and small pieces of meat not used in the cheese and 
pour over it a quart of buckwheat flour, or meal, let it cook, put in a pan 


to mould, slice, fry and serve. 
Mrs. Henry R. Bryan, New Bern, N. C. 


BRUNSWICK STEW No. 1 


5 quarts water 14 pint butter beans 
4 slices bacon 2 young chickens 
1 onion Sifted bread crumbs 
2 quarts peeled tomatoes Salt and pepper. 
4 or 5 ears of corn Worcestershire sauce 


5) large potatoes 


bo 
=“ 


About four hours before dinner put into the soup pot the water, 
bacon and sliced onion, let the water boil for an hour, then put in the 
tomatoes, the corn cut from the cob, the potatoes cut up and the butter 
beans, let it come to a boil again and add the chickens cut into pieces. 
Suffer it to cook until the chicken drops from the bone; take out the 
bones and skin, thicken with the bread crumbs, then season with the 


salt, pepper and sauce. 
Mrs. BENJAMIN F. MONTAGUE. 


BRUNSWICK STEW No. 2 


1 hen 1 pint butter beans 
6 tomatoes (or one can) 2 large onions 
6 Irish potatoes 


Put all in kettle of water and boil about two hours. Just twenty min- 
utes before serving cut off six ears of tender corn, add to the mixture 
with four tablespoons flour, one cup sweet milk, 1 tablespoon butter and 
two tablespoons Worcestershire sauce. 

Mrs. Murray ALLEN. 


TO COOK A TURKEY 


In cooking turkey stuff it with a dressing made of corn bread made by 
adding to a pint of meal a large rounded kitchen spoonful of lard and 
season with black pepper. Bake thin, remove the crust, erumble and put 
with a spoon in the fowl so as not to pack and to be crumbled when 
taken out. The neck, feet, liver and gizzard should be put on with a pint 
of water and seasoning of salt. Cook slowly for an hour or more with 
the seasoning as for meats. This is used for gravy in the baking. The 
time for baking the turkey depends upon size of fowl and amount of 
gas pressure Never add salt to any fowl until meat is browned. When 
fowl is about half done place on it four thin slices of bacon for the flavor. 

Serve with the following cranberry sauce: 

One quart berries, one pint cold water. 

Cover closely and boil ten minutes. Strain to get out the husks, then 
add one pint of white sugar. Stew about ten minutes, or until it begins 
to jell. Be sure to stir with a wooden spoon. Pour into mould. 


Mrs. W. T. McGexr. 


28 


STEWED CHICKEN 


1 spring chicken 3 green peppers 

1 tablespoon butter 1 sprig of parsley 

1 tablespoonful Crusader flour 14 pint consomme or boiling 
3 large tomatoes or 14 ean water 

2 onions Salt and pepper to taste 


Cut the chicken in pieces at joints, season well with salt and pepper. 
Put two tablespoonsful of butter into a stew pan and when it melts add 
the chicken. Let this brown slowly. Add the onions sliced. Add two 
tablespoontuls of flour and let it brown, then add the tomatoes chopped 
fine. Cook very slowly, allowing the mixture to simmer over a slow 
fire. Slice the green peppers fine, add one-half pint of consomme or 
boiling water. Stir occasionally. Simmer for one hour. Before sery- 


Ing put in one can of mushrooms. 
Mrs, Piatt D. WALKER. 


DRY CHICKEN DRESSING 


Bread crumbs Pepper 
Butter Celery 
Salt 


Brown the bread and grate into crumbs; sesason with a little butter, 
salt, pepper and the celery chopped fine. Mix well together and stuff 


the fowl at baking time. 
Mrs. AsHBy LEE BAKER. 


TURKEY DRESSING 


1 pone corn bread 1 large onion 
1%, loaf baker’s bread Parsley 


Mix all together with liquor from turkey, fried brown. 
Mrs. A. M. MAUPIN. 


CHICKEN A LA KING No. 1 
Two medium sized chickens, boil until tender and cut in pieces. Make 
eream sauce of thin cream and add chicken, 1 can of pimentoes, 2 fresh 
green peppers cut in small pieces, 2 cans small mushrooms, 1 cup of 
sherry wine, or Virginia Dare Sherry Tell. In ramekins this quantity 


will serve 25 people. 
Mrs. V. E. TURNER. 


29 


CHICKEN A LA KING No. 2 


Have the chicken boil long and slowly, so that while it is tender, 
there is some taste left in the meat. Let cool in the water. It is im- 
proved if a small onion, a bay leaf, a red pepper pod and salt are added 
to the water when the chicken is put in. Cut up fine. 

To each quart of chopped meat add three chopped pimentoes, three 
chopped green peppers and a small can of mushrooms. 

Make a white sauce of a tablespoonful of butter, two tablespoonsful 
of oil from the top of the stock, (should the chicken be poor and the 
stock have no oil in it, use more butter), three tablespoonfuls of Cru- 
sader flour, one and one-half cups of stock, one and one-half cups of 
milk, salt, pepper and celery seed to taste. Let cook until quite thick, 
then turn the chicken mixture into it and let come to a boil. One or two 
hard boiled eggs chopped up and added, improve the flavor. Just be- 
fore turning into the dish add one well beaten egg, but do not allow 
to curdle. 

Mrs. JosEPH BLOUNT CHESHIRE. 


MOCK TERRAPIN 


For twelve persons: A pair of ducks and one pound of ealf’s liver 
will be required. Put ducks and liver into a kettle together, add two 
cloves of garlic, one small onion, two stalks of celery, four cloves. Cover 
with boiling water and cook slowly until tender. When cold cut both 
into dice. At serving time mash the yolks of six hard boiled eggs to a 
smooth paste, adding gradually half pint of cream. Put a quarter of 
a pound of butter into a sauce pan, add tablespoon of flour, mix and 
add cream and egg. Stir constantly until it reaches boiling point, add 
half eup of milk and bring again to a boil, then add meat, a teaspoonful 
of salt, a dash of cayenne, a little white pepper and a suspicion of mace. 
Serve hot. (A good way to prepare the kind of wild duck that lives on 
fish.) 


Mrs. Ep. CHAMBERS SMITH. 


CHICKEN A LA QUEEN 


1 pint cold chicken chopped fine 14 cup stoek or boiling water 


1 tablespoon butter 14 nutmeg grated 
2 tablespoons bread crumbs 2 eges 
1 tablespoon chopped parsley Salt and pepper 


30 


Put butter in pan, melt and add bread crumbs and stock, stir until 
it boils. Take from fire and add chicken, parsley, nutmeg, salt and 
pepper, then eggs slightly beaten. Fill custard cups and put in a baking 
pan half filled with boiling water. Bake in moderate oven 20 minutes. 
Turn out carefully on heated dish and pour around the following sauce: 


Bechamel Sauce 


1 tablespoon butter 1 gill cream 
1 gill stock 1 egg yolk 
2 dashes of pepper 1 teaspoon salt 


_1 tablespoon flour 
Mrs. R. D. W. Connor, Chapel Hill, N. C. 


CHICKEN PIE 


1 spring chicken Butter 
1 shee of fat salt pork Water 
Salt and pepper to taste Pastry 


Cut chicken in pieces as for frying, put in deep biscuit pan, with but- 
ter size of walnut, pork, salt and black pepper and water. Cook until 
tender, then cut pastry into small squares and add to the gravy and 
cook about 15 minutes before covering the top of pan with pastry rolled 
thin. Brown in hot oven. Add the top crust just before serving. When 
done, lift off top crust, put chicken, gravy and soft pastry in dish and 
put top erust on. Be sure to keep water added so that there will be 


plenty of gravy. 
Mrs. S. J. HinspDALEe, Burlington, N. C. 


SPICED BEEF 


Make a strong brine, about one quart of salt to one gallon of water. 
To this add one pound of brown sugar, two tablespoons of whole cloves, 
two tablespoons allspice, three tablespoons whole black pepper, a small 
piece of saltpetre. Put in your beef and let stand in a cool place two 
or three weeks, turning it over every day. Keep a weight on the meat 
to keep it under the brine. This will cover fifteen or twenty pounds 


of beef. 
Mrs. VAn B. Moore. 


CHICKEN CROQUETTES 


1, 4-lb. chicken run through meat 1 small spoonful of cloves 
chopper 1 good sprig of parsley 

1 can mushrooms (or 1 lb of 
sweet breads) 


Boil the chicken with onion, parsley and cloves. When cold run 
through meat chopper and add ean of mushrooms chopped fine. Make 


a cream dressing of 


1 pint milk 14 teaspoon nutmeg 
1 large tablespoon butter and 2. Chopped parsley and pepper to 
of flour creamed together taste 


1 teaspoon salt 


Boil milk in a double boiler, thicken with butter and flour, add season- 
ing. When done add to chicken and mushrooms, stirring and mixing 
thoroughly. Put away to cool. When cold form into cone shaped cro- 
quettes and dip first in egg, then bread crumbs and fry in deep fat. 

Serve with a cream sauce made of 


1 tablespoon flour Salt and pepper to taste 


1 pint milk 1 can mushrooms chopped fine 
1 tablespoon butter 


Put the mushrooms in after the sauce is made and do not cook them, 
just heat. Veal, sweetbreads and brain croquettes are made the same 
way. 


Mrs. ARMISTEAD JONES. 


STEWED BEEF TONGUE 


Get a fresh tongue, wash it nicely and put on to parboil; when suffi- 
ciently done, take it off and skin it. It will take about four hours to 
parboil. Keep the water in which it was boiled. Rub the tongue with 
salt, pepper, allspice, ginger and a little mace. Then put it on to stew 
with just enough of the water that it was boiled in to cover it, dust- 
ing a little flour over it. Throw in a large handful of seeded raisins and 
a few allspice and whole pepper corns. Let it stew slowly between three 
and four hours. About an hour before it is done, add a half teacup of 
brown sugar and one lemon sliced. A few minutes before removing 


32 


from fire add a teaspoonful of vinegar. Serve with the gravy and gar- 
nish, with lemon, raisins and parsley. 
Mrs. JoHN W. HINSDALE. 


BACON AND EGGS 

Fry crisp one dozen thin slices of bacon; set the pan of grease that 
has exuded at the side of the range while you chop bacon fine. Have 
ready a thick tomato sauce—about one cupful—and stir into this the 
minced bacon and two minced green peppers, which have been freed 
from seed and membrane and parboiled. Spread this on rounds of toast 
that have been buttered and placed in oven while you fry in the bacon 
fat an egg for each slice. Transfer egg to toast and serve. 

Mrs. JOHN WARD. 


HOW TO STUFF A HAM 


Serape, wash and soak for 24 hours a North Carolina ham. Put it 
in water to more than cover and boil gently until well done. Remove 
from boiler and lay with skin side down. When almost cold, with a 
earving fork find out the direction of the bone. Cut with a sharp knife 
all along the bone, it can then be easily removed, leaving a clean hole, 
which must be filled with bread crumbs mixed with a little brown sugar 
and black pepper to taste, but no salt. Press the ham closely together, 
put in a stove pan which will just hold it. Take off the skin and cover 
ham with some of the stuffing. Brown in the oven. As soon as it is cold, 
place it in the refrigerator to become thoroughly chilled, before slicing. 


Mrs. JoHN W. HINSDALE. 


33 


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GEO. MARSH COMPANY 


310-12-14-16 South Harrington Street 


RALEIGH, N.C. 


Specializing in Fine Quality Canned Frutts 


and Vegetables 


Try Vour 


BLOOMSBURY and MANSION HOUSE Brands 


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Cascade Laundry Co. 


415 South McDowell Street 


DAMP WASH 


Everything washed in 
mild suds, and rinsed 
in eight to ten changes 
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damp, sweet and clean, 
ready to iron and hang 
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5e Pound 


Minimum 75c 


OL) A) A) A) - ()  )  () A ) A) A () () () > ( 





Phone 2495 


THRIF-T-WASH 


Everything carefully 
washed and thoroughly 
rinsed in eight or ten 
changes of water—the 
excess water is remoy- 
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ironed. Other work is 
returned damp, ready 
for starching. 


6c POUND 


Minimum 90c 


34 





FLOAT IRONED SERVICE 


A low-priced ironed 
service. Everything 
washed. Flat work 
ironed. Wearing ap- 
parel ironed unstareh- 
ed and 70 per cent fin- 
ished. Articles like 
shirts, waists and 
house-dresses will re- 
quire some re-ironing 
at home. 


8c POUND 


Minimum $1. 


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VEGETABLES 


GENERAL RULES FOR COOKING VEGETABLES 


Wash thoroughly; pare, peel or scrape according to the kind. Let 
them stand in cold water until ready to cook, to keep them crisp, to 
freshen them when wilted, or to keep them from turning dark. Cook 
in enough boiling water to cover, and keep the water boiling. Al 
low one teaspoon of salt to one quart of water. Salt may be added 
when vegetables are put in, except in the case of delicate green vegetables, 
as peas, spinach, etc., when it should not be added until nearly done. 


To preserve the color cook green vegetables uncovered. 
Mrs. JoHN WARD. 


TO COOK TURNIP SALAD 


Wash well; place in a vessel of salted water and boil until tender. 
At the same time have another vessel of water boiling with. a piece of 
bacon sufficient to season the salad. When the salad is tender take from 
the boiling water and place in the vessel with the meat and let boil 
until well seasoned and then serve. Boiling it first in the salted water 
takes out the bitter taste that so many dislike. If the salad has large 
stems in the leaves, remove the stems with a sharp knife and cook only 


the leaves. 
Mrs. JoHN WARD. 


CORN FRITTERS 
Grate the corn from six ears, add one teaspoonful flour, one egg, 


pepper and salt. Beat all into a batter, fry in lard or butter. 
Mary ANDERSON PAGE. 


BAKED POTATO AND PINEAPPLE 
Cream the sweet potato as you would Irish, only use sugar to taste. 


A layer of potato then a layer of pineapple. The pineapple should be 


the last layer. Put in stove and heat thoroughly. 
Mrs. W. A. ERwWIN. 


STUFFED BAKED TOMATOES 


Cut off stem end of tomatoes, scoop out with a spoon and stuff with 
stale bread crumbs, grated ham and the tomato scooped out mixed to- 


35 


gether with mayonnaise dressing. Sprinkle the tops with bread crumbs 
and a little sugar, with a teaspoon of butter on each one. Then bake. 
Mrs. ALFRED M. MAUPIN. 


STUFFED GREEN PEPPERS No. 1 


1 lb raw beef Shallow teaspoon of grated 
1 cup mashed Irish potatoes onion 
As much bread crumbs as beef Tomato sauce 

in quantity 


Put one quart of tomatoes in saucepan with one teaspoon celery seed 
and small lump of butter. When sauce is cooked and strained, add 
half of it to the beef, crumbs, potatoes, ete. Stuff peppers (cut in half 


and boiled until tender)’ and bake. Serve in dish with the remainder of 
the tomato sauce poured over them. 
Mrs. S. F. TELFAIR. 


STUFFED PEPPERS No. 2 


Parboil peppers for fifteen minutes. Fill with grated cold ham and 


cooked rice. Season with salt, pepper and onion. Cook 10 minutes. 
Mrs. W. A. ERWIN. 


ESCALLOPED ONIONS 


Shee large mild onions and let stand in cold water two hours, pour 
this off, cover with salted water and cook until tender, changing the 
water if the onions are strong. Drain and put in baking dish a layer 
of the onions, salt, pepper, bits of butter, and bread erumbs till the dish 
is full, pour over this milk and bake in hot oven until brown and thor- 
oughly done. 

Mrs. WILLIAM S. WEST. 


IRISH POTATOES AU GRATIN 


One-half dozen medium size Irish potatoes (boiled and cut into cubes) 
Make a cream sauce of 44 cup of milk, two tablespoons butter, 1 salt: 
spoon of salt, a little black pepper and a little grated cheese. Put layer 
of potatoes and sauce into baking dish until full, pouring the last sauce 
over the top and bake until brown. 

Mrs. S. F. TELrarr. 
36 


SURPRISE BALLS 


From cold mashed potatoes make slightly fattened balls; with a tea- 
spoon press a hollow in the top. Chop fine some cold, lean meat, season 
it with salt and pepper and gravy and put one teaspoon of the meat into 
the hollow of the potato ball. Put a little melted butter on top and 
brown in oven. 

Mrs. JOHN WARD. 


POTATO CROQUETS 


1 pint hot mashed Irish potatoes 14 teaspoon celery-salt 


1 tablespoon of butter 1 teaspoon minced parsley 
- 4 saltspoon white pepper Yolk of one egg 
V4 teaspoon salt Speck of cayenne pepper 


Mix all together (except egg) and beat until light, when slightly cool 
add beaten egg yolk. Shape, dip in egg crumbs and fry in deep fat. 


Mrs. WILLIAM S. WEST. 


MUSHROOMS 
1 lb mushrooms 14 pint cream 
14 |b butter Salt to taste 


Peel mushrooms, put them in butter in chafing dish, not over hot 
water, and let them cook in their own juice until soft. Watch them 
carefully, but do not stir. Add a little pinch of salt and the 1% pint 
of cream and let them remain on the fire until the cream is hot. Serve 
on rounds of toast. This quantity will serve six people. 


Mrs. ArTHUR WINSLOW, Boston, Mass. 


GUMBO 
1 quart okra 1 tablespoon butter 
1 quart tomatoes 2 tablespoons sugar 
1 small onion Salt and pepper to taste 


Cut up okra, tomatoes and onion in small pieces, add seasoning and 


put in saucepan. Cook slowly. This is an excellent vegetable to serve 


with fried chicken 
Mrs. GRAHAM H. ANDREWS. 


37 


STUFFED EGGPLANT 


Boil eggplant 15 minutes in salted water. Cut off top and remove 
pulp with a spoon, being careful not to eut in too close to the skin. 
Chop pulp and add soft stale bread crumbs. Cook 14 tablespoon of 
finely chopped onion and about 2 tablespoons of butter together for 
about five minutes, adding three slices of finely mashed crisply fried 
bacon. Add this to the chopped pulp and breadcrumbs, season to taste 
with salt and pepper. If too stiff add a little milk. Cook for a few 
minutes, cool and add the yolk of 1 ege well beaten. Put this mixture 
in eggplant, cover with buttered bread crumbs and bake in oven for 
about twenty-five minutes. The oven should be quite hot 

Mrs. J. M. WINFREE. 


CAULIFLOWER WITH WHITE SAUCE 


Trim off the outside leaves, and put the cauliflower into well salted 
boiling water. Be careful to take it out as soon as tender to prevent it 
dropping to pieces. Make in a saucepan or double boiler a white sauce 
as follows: Put butter the size of a large ege into the pan and when it 
begins to bubble stir in a seant half teacup of flour which has been 
sifted, stir well until cooked, then add two teacups of thin cream, some 
pepper and salt. Stir until perfectly smooth. Pour over the ecauli 
flower and serve. 

Mrs. H. V. Jostin. 


38 


SALADS AND DRESSINGS 


Salad King Dressing may be used wherever mayonnaise is called for 
in the folowing recipes. 


JELLIED SALAD 


1 small can pimentoes Juice of one lemon 
14 bottle tiny pickled onions 1 cup sugar 
2 cups celery 1 pint boiling water 


1 evelope Chalmer’s Gelatine 


Cut up celery and pimentoes. Pour boiling water over sugar and 
when cool add dissolved gelatine, celery, pimentoes, onions and lemon 


juice. Pour into wet moulds. This quantity makes nine moulds. 
Mrs. Henry M. WILSON. 


DETROIT LETTUCE DRESSING 


14 pint bottle Gordan & Dil-  Tobasco, salt, paprika 
worth’s tomato catsup 1 teaspoon Worcestershire sauce 


14 lb Roquefort cheese Juice 144 lemon 


Mash cheese very fine, add to catsup, then tobasco, salt and paprika 
to taste. This dressing should be quite hot. Add lemon juice last. Pour 


over quartered head Iceberg lettuce. 
Mrs. Henry M. WILSON. 


SHRIMP SALAD 


One quart of fresh shrimp, or one large can of canned shrimp. ‘Two 
heads of celery. Wash and cover the fresh shrimp well with water, let 
cook for about 30 minutes, or until the shrimp turn pink and the cover- 
ing loosens from the flesh. Shell, and cut or mince, as preferred, drain 
well and place in ice box until ready to mix for serving. 


Canned shrimp should be washed, cut and placed in ice box until 


salad is mixed for serving. Salad should be mixed immediately before 


serving. 
39 


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= Salad King Mayonnaise 


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Dorcel Tonk AW ity Salad King Relish, or Salad 
| King Olive Mynaize for your sand- 
y wich spreads and you will be de- 

lighted with its tastiness. Besides 
mee fe M ORE itis a very ECONOMICAL method 


of getting up fine, delicious sandwiches. 


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Important 


@, This booklet will give you many fine ideas as to how 
to use Salad King Mayonnaise, Relish and Olive My- 
naise to the best advantage, if used in conjunction 
with these recipes. 


qA rare treat is in store for you if you will follow 
these recipes, especially where the use of a Mayonnaise 
Dressing 1s recommended. 





be 
For Sale at all Good Grocers 


GARLAND C. NORRIS & COMPANY 


WHOLESALE DISTRIBUTORS RALEIGH, N.C. 
MANUFACTURED BY 


SAMUEL MERVIS CO. 
22 North Greene Street 
Baltimore, Maryland 


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DRESSING 


2 tablespoons of vinegar 2 eggs 
1 tablespoon of water 


Mix vinegar and water, heat until smoking. Beat eggs until light 
and foamy. Add vinegar to eggs. Place on fire and stir constantly 
over a slow flame until thick and creamy. Remove, and when cold stir 
in about one pint of oil gradually, add seasoning of mustard, lemon, 
salt and pepper to taste. Sprinkle shrimp with lemon juice, mix with 
celery, add dressing in proportion desired, place on lettuce leaves and 
serve at once. This salad is most excellent combined with fresh tomatoes. 
This dressing may be made quickly, keeps well in an ice box and is espe- 
cially good with meat salads of all kinds. 


MartrHa H. Haywoop. 
Evsiz B. Haywoop. 


SALAD DELIGHT 


2 tablespoonfulls Chalmer’s 14 eup vinegar ’ 
Gelatine 4 tablespoonfuls of sugar 

14 cup of cold water 14 lemon 

1 cup of hot water 1 cup crushed pineapple 

1 teaspoonful salt 1 cup finely diced cucumber 


Add cold water to the gelatine, let stand ten or fifteen minutes, then 
pour the cup of boiling water over, add sugar, salt, vinegar, lemon 
juice of half lemon, pineapple and finely diced cucumber. Mayonnaise 
dressing or whipped cream can be added if so desired. 


Mrs. JAMES A. BriacGs. 


CUCUMBER JELLY 


1 cucumber, shredded Juice of 3 lemons 
1 teaspoon salt Water to make 1 quart 


Shred cucumber and let stand a few minutes with salt. Squeeze in 
cheese cloth bag to get out juices. Flavor with onion juice, red pepper 
and lemon juice. Put pulp back in mixture and make into a jelly with 


Chalmer’s Gelatine. Serve with mayonnaise. 
Mrs. R. D. W. Connor, Chapel Hill, N. C. 


41 


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Cook WITH GAS 


Gas service is practically an instantaneous service. You don’t 
have to ’phone or wait for it. It’s there right at your finger tips. 
At any hour of the day or night there are pipes full of gas, 
waiting to serve you—to cook your meals, heat your water or 
keep you warm—a real home comfort. 


And when gas has performed its service for you and you turn 
it off, it is gone—leaving no smoke, soot, ashes or dust. Do it 
the clean way—it pays to “Cook with Gas.” 


CAROLINA POWER & LIGHT Co. 
Ne OURSSE Rv GE 


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42 


FAIRY SALAD 


™% 1b marshmallows, cut four 1 large ean sliced pineapple, cut 


times, best to dry out over in dice and lay in cloth over 
night night 
14 Ib almonds blanched and cut 
fine 
DRESSING 
3 ege yolks, not beaten 1 tablespoon butter 
214 tablespoons vinegar 1 tablespoon sugar 
214 tablespoons milk 1 teaspoon salt 


Mix all except vinegar and cook in double boiler until thick then add 


vinegar slowly. Add 1 pint whipped cream and mix well. Serve on 
white lettuce if possible. Serves eight. 
Mrs. B. Moore PARKER. 


FROZEN SALAD (Two Quarts) 





Mix 3% © Blanched almonds 
Ciaped idea Pecans and 
White cherries 1 pt double cream whipped 
Red cherries stiff 


Orange pulp 


Soak two tablespoons Chalmer’s gelatine in 14 cup cherry juice, warm’ 
to melt gelatine. Dissolve two tablespoons sugar in 14 cup pineapple 
juice. Add this liquid mixture to fruit, cream, ete. Put in cold pack 
(ice and salt) for about 4 hours. Serve on crisp lettuce with mayon- 


naise dressing. 
Mrs. J. J. BERNARD. 


FROZEN FRUIT SALAD 


Melt one tablespoonful butter; add slowly well beaten yolks of two 
egos, 314 tablespoonfuls sugar, one teaspoonful salt, 14% teaspoonful pa- 
prika, and a few grains cayenne. Add slowly 73 cupful milk, one table- 
spoonful lemon juice, and % cupful vinegar. 

Cook over boiling water, stirring constantly, until mixture thickens; 
(must be very thick). Remove from fire and beat two minutes. 

When chilled, add one cupful cream measured after whipping (good 
1% pint), and gradually fold in 114 eupfuls prepared fruit cut in pieces, 


43 


using oranges, fresh or canned pineapple, bananas and maraschino 
cherries. Add one tablespoonful lemon juice, few grains salt, two table- 
spoonfuls canned pineapple syrup and a little maraschino syrup. 

Pour into mould and pack in ice and salt (equal parts). Let stand 
three hours. Serve on lettuce leaves. 

Two bananas, 2 large slices pineapple (canned), % bottle cherries 
and 3 oranges will serve about one dozen. 

Mrs. S. Brown SHEPHERD, 


FROZEN FRUIT SALAD 


1 small ean sliced pineapple 
1 stalk celery 
1 cup mayonnaise 


1 large grape fruit 
3 oranges 
1 small can white cherries 


Cut fruit and celery in rather large pieces. Mix with mayonnaise. 
Pack and let stand for four hours. 
Mrs. W. B. DRAKE. 
GINGER ALE SALAD 


1 cup of pineapple (cut in small 
pieces ) 

1 teaspoon salt 

1 tablespoon sugar 

1 grape fruit (using pulp and 
juice ) 

1 cup of apple cut in long nar- 
row pieces, with two table- 


spoons lemon juice poured 
over it 

cup shredded celery, in about 
1 inch long pieces 
tablespoonsful chopped up 
Canton ginger 

cup white malaga grapes, cut 
in half and seeded. 


Pour 14 cup cold water on one ounce of Chalmer’s Gelatine, let stand 
ten minutes. Then stir in it 84 cup boiling water. Stir until smooth 
and cool. Add one pint bottle Virginia Dare ginger ale. Stir in fruit 
and put in mold on ice to chill. Serve with mayonnaise. 


Mrs. WALTER STEARNS, Schenectedy, N. Y. 


GRISWOLD SALAD 


2 quart cans of white cherries 2 tablespoons small french 


(cut fine) onions 
1 quart can of pears (cut fine) 1 quart stiff mayonnaise dres- 
3 stalks celery (cut fine) sing 


14, pound blanched almonds 
(cut fine) 
44 


Mix all together ; put in mould and freeze. Turn out on bed of lettuce 
and serve with cheese apples. The apples are made of American cheese 
to look like little crab-apples and painted to resemble them. This 


quantity will serve twenty people. 
Mrs. O. STEADMAN THOMPSON. 


FROZEN FRUIT SALAD 


1 pint double cream 2 dozen marshmallows 
1 large can pineapple 144 cups blanched almonds 
1 large can white cherries 4 tablespoons Tarragon vinegar 
1 medium sized bottle Maras- 4 tablespoons sugar 
chino cherries 4 egg yolks 


Cut up fruit and let it drain. Beat vinegar, sugar. and egg yolks 
well together and cook in double boiler until thick; when cool add to 
the cream, that has been beaten stiff, then the fruit, ete., mix well, put 


in a mould or vacuum freezer and pack in salt and ice for several hours. 
Mrs. WILLIAM S. WEST. 


MRS. JAS. BOYLAN’S COOKED DRESSING FOR CHICKEN 
SALAD MIXED WITH MAYONNAISE 


Yellows of three eggs 1% eup vinegar 
2 teaspoons flour beaten into 14 cup water 
egas Add this to eggs and flour 


Put mixture on stove in double boiler and cook until thick as custard. 
Into this put lump of butter and 1 teaspoon salt, dash red pepper, dash 
black pepper. When cold add stiffly beaten whites. 


Mrs. CLArBoRN Carr, Durham, N. C. 


RUSSIAN DRESSING 


14 cup mayonnaise dressing or 1 tablespoon pimento, finely 


Salad kind mayonnaise diced 
2 teaspoons Chili sauce 1 tablespoon finely diced green 
1 tablespoon celery finely diced pepper 


1 tablespoon grated cheese 


Mix ingredients and chill. 


THOUSAND ISLAND DRESSING 
Add to Russian Dressing just before serving, one-half cup whipped 


cream, beaten very stiff. 
45 


ROQUEFORT CHEESE DRESSING 


3 tablespoons mayonnaise dres- 2 tablespoons Roquefort cheese 
sing or Salad King mayon- eut in small pieces 
naise 1 teaspoon Worcestershire sauce 
French dressing 


Combine French dressing, mayonnaise dressing and cheese, stir until 
thick, then add the Worcestershire sauce. Cream cheese may be sub- 


stituted for Roquefort. 
ELLEN D. HINSDALE. 


FROZEN SALAD 


1 pint cream whipped very stiff 1 small bottle maraschino cher- 


14 pint mayonnaise rles 

1 cake cream cheese 14 lb white grapes 

14 Ib chopped almonds 1 small grape fruit or 14 of a 
1 orange large one 


1 small can sheed pineapple cut 
in pieces 


Mix cheese in mayonnaise, add fruits without any juice, then the 
cream. Pack in ice and salt for four hours. 
Mrs. C. B. WricuHr. 


FRUIT SALAD 


1 stalk of celery, cut as for salad 1% Ib red California Torkay 
14 lb blanched almonds erapes 
4 apple or grape fruit eut in 

small cubes 


If you use apple, add just before serving as they turn dark after 
cutting. Cut the grapes in half and get the seed out. Mix all with 
mayonnaise dressing. Can thin with, cream. 

Mrs. C. B. Wricut. 


46 






Healthful 
Reliable 
Economical 






: When a recipe 
says ‘‘ baking powder ’’ 
it means 


POWDER 


‘ 
Absolutely Pure \ <a 





Made from Cream of Tartar, 
derived from grapes. 


47 


CAKES 
MRS. M. M. MARSHALL’S SPONGE CAKE 


6 eggs 1 cup boiling water 
2 cups sugar 1 level teaspoonful Royal Bak- 
214 cups flour ing Powder 


Beat ege yolks very light, add sugar and beat again well. Into this 
mixture put the flour, then boiling water, and lastly the egg whites 
beaten until very stiff. Flavor with teaspoon Virginia Dare Lemon 
Extract. Bake in moderate oven. 

Mrs. DUNCAN CAMERON. ee 


FILLING FOR SPONGE CAKE 
The above cake may be baked in three layers, putting between them 
icing made by adding to three whites of eggs beaten to a stiff froth, 


six dessert spoons of pulverized sugar to each egg and lemon to flavor. 
Mrs. GEORGE SYME. 


FRUIT CAKE 
(From Mrs. Branch’s Recipe Book, 1840). 


2 lbs sugar 1 tablespoon cinnamon 

2 lbs butter 1 tablespoon mace 

2 lbs flour (browned) 1 tablespoon nutmeg 

15 eges : 1 tablespoon allspice 

2 lbs raisins 1 tablespoon cloves 

2 lbs currants 1 glass of wine 

1% |b shelled almonds 1 glass of brandy 

1 lb citron 1 teaspoon soda in a cup of 
1 pt. jar preserved figs. cream 


Cut fruit and chop almonds (blanched), flour it lightly and add 
spices. Mix as you would any other cake adding fruit to batter grad- 
ually. A cup of molasses may be used instead of wine and brandy. 
This makes two large cakes. Start in a warm oven and let it gradually 
bake for six or seven hours, heating the oven slowly. 


Mrs. ARMISTEAD JONES. 
48 


CITRON CAKE 


1 lb butter 1 lb blanched almonds 
1 lb sugar 1 nutmee grated 

1 doz eggs (beaten separately ) 1 teaspoon mace 

1 lb flour 1 tumbler brandy 

3 lbs citron 14 tumbler sherry 


1 large or 2 small cocoanuts 


Cream the butter and sugar together. Add the egg yolks and flour 
gradually with the liquid. Lastly add fruit that has been ground, and 


beaten whites of eggs. Bake in a slow oven for four hours. 
Mrs. S. F. TELFAIR. 


MRS. BROCKENBROUGH’S POUND CAKE 


1 pound butter washed and 1 pound and 1 ounce of sugar 
creamed fine and white 
1 pound flour dried and sifted 16 eges leaving out 8 yolks 


Flavor to taste 


Beat the butter and sugar together till very light, then beat the yolks 
of the eggs very well and add them to the butter and sugar, stirring the 
mixture all the while; then having beaten the whites of the eggs to a 
stiff froth, add them also by spoonsful, alternately with spoonful of 
the flour, till the whole of both is taken in. Set it to rise for an hour 
or more in a greased pan and then bake in a quick oven. Be careful that 
it does not burn; if there is any danger of this, cover it with a clean 
thick paper, and watch it till done. 

Mrs. ANNIE MASON BrOCKENBROUGH. 


RALEIGH ROWENA ROLL-OUTS 
Name given to cakes by this recipe by Annie Mason Brockenbrough, of 
Raleigh, N. C., now of Tappahannock, Va., (daughter of Dr. and Mrs. Richard 


Mason). 
Rub 34 of a pound of butter into 2 pounds of sifted flour, then beat 


three eggs very light with one pound of sugar (brown sugar is best), 
to a full tablespoon vinegar, add one and one-half teaspoonsful of 
soda and 2 of cream of tartar, flavor with cinnamon, roll thin, bake in a 


quick oven a light brown. 
49 


BROWN STONE FRONT CAKE 


Boil together until smooth 7 teaspoonsful of Baker’s Cocoa, 34 cup of 
milk, yolk of 1 egg, and 1 cup of sugar. Set aside to cool and then add 
1 teaspoonful of Virginia Dare Extract of Vanilla. 


1 cup sugar 2 cups flour 
3 eges beaten separately 2 teaspoons of Royal Baking 
14 cup butter Powder 


14 cup milk 


Beat both cooked and uncooked batter together. Bake in well greased 
jelly pans. Put together with any preferred creamy icing. 
Mrs. ALFRED THOMPSON. 


CAKE 
1 full eup butter 1 heaping teaspoon Royal Bak- 
2 cups sugar ing Powder 
4 cups flour 1 eup milk 
5D eges 1 large lemon 


Cream sugar and butter, beat eggs separately and add yolks to sugar 
and butter. Sift flour three times after adding baking powder and add 


alternately with milk, lastly add whites well beaten. 
Mrs. B. T. Cowper. 


SOFT GINGER BREAD 


2 eges 2 tablespoons ginger 
3 cups Crusader flour 1 teaspoon cloves 

1 cup molasses 1 teaspoon spice 

1 cup sugar 1 teaspoon soda 


1 cup hot water 


Dissolve soda in hot water. 
Mrs. C. R. LeEs. 


VIRGINIA POUND CAKE 


1 lb flour 5 eges 
1% |b butter 2 teaspoons Royal Baking 
1 cup water Powder 


1 lb sugar 
50 


Cream butter, add egg yolks, then water. Sift the flour and baking 
powder and beat the egg whites. Add first the flour then whites to the 
first mixture. A good batter for all layer cakes. 

Mrs. CHARLES FARMER. 


LEMON JELLY FILLING 


2 cups sugar 1 teaspoon butter 
1 cup water 1 tablespoon flour mixed into 
2 lemons little of the water 


Mix all together and cook till thick. Spread between layers when 
cool. 
Mrs. CHARLES FARMER, 


CHOCOLATE CAKE 
From recipe books of Mrs. Charles Root and Mrs. William Grimes, Sr. 


5 eges 2 heaping teaspoons Royal 
2 cups sugar Baking Powder 

214 cups flour 4 oz of chocolate grated or 
1 heaping cup of butter melted and stirred in last 


1 cup of milk 

Cream butter with sugar. Add well beaten yolks of eggs, then beaten 
whites. Sift baking powder with flour twice, then stir in alternating 
with milk. Add chocolate last. 


FILLING 
4 oz chocolate Butter size of walnut 
1 lb brown sugar Teaspoon Virginia Dare Va- 
1% cup milk nilla 


Stir constantly until consistency of cream. 


Mrs. WATKINS Roparps, Sanford, N. C. 
Mrs. JOHN WARD. 


EVELINEA’S GINGERBREAD 


3 eges 1 cup lard and butter 

1 cup brown sugar 3 eups and 2 tablespoons Cru- 
1 cup molasses sader flour 

1 level tablespoonful allspice 1 teaspoon soda dissolved in boil- 
1 level tablespoon cinnamon ing water, added last. 


2 level tablespoons ginger 


Beat for ten minutes and bake for 14% hour in quick oven. 
Mrs. SAMUEL LAWRENCE. 
51 


SPONGE CAKE 


4 eges . Juice of 14 lemon and grated 
1 cup of sugar rind 
1 cup of sifted flour A little pinch of salt 


Separate eggs. Beat yolks till like cream. To this add one-half the 
sugar and the lemon. Beat this five minutes. Beat whites till stiff, 
having added salt. Add to beaten whites the other half cup of sugar, 
then beat yolks and whites together, then fold in the flour. Bake in 
moderate oven. 


FOR JELLY ROLL 


Bake in thin pan for jelly roll, spread on jelly and roll tight. Sprinkle 
with powdered sugar. 
Miss Martie H. BAILEy. 


LADY BALTIMORE CAKE 


(Original Charleston Recipe) 


One cup butter beaten to a cream with 2 cups sugar, add 34% cups of 
flour into which 4 level teaspoons of Royal Baking Powder has been 
sifted. Beat in gradually one cup of sweet milk and last stir in the 
whites of 6 eggs beaten to a stiff froth. Flavor with rose water or any 
flavoring preferred. Bake in three layers. 


FILLING 


Three cups sugar, one cup of water and boil until the syrup ropes and 
small hairs of syrup fly from the spoon at an angle. 

Pour boiling syrup very gradually upon the siffly beaten whites of 
three eges. When mixture begins to thicken add one cup or more of 
chopped seeded rasins, 1 cup of chopped pecan nuts, or more, six freshly 
dried figs, sliced thin and cut up. This must be stirred in and spread 
between the layers, after which the cake ean be frosted. 


Mrs. CHARLES E. JOHNSON, Sr. 


52 


LAYER CAKE—NUT AND RAISIN FILING 


1 cup butter 6 eves 

1 cup milk 2 teaspoons Royal Baking 

2 cups sugar Powder 

Pinch of salt Virginia Dare vanilla and lemon 
3 cups flour to flavor 


This makes three layers. 
ICING 


4 cups sugar 2 teaspoons good vinegar 
1 (light) cup eold water 


Boil together until it spins a thread, pour slowly over the unbeaten 
whites of four eggs, beating constantly until thick. Put enough of this 
mixture, to ice outside of cake in small, warm, covered bowl. Add one 
eup of chopped raisins and one cup of chopped English walnuts to re- 
mainder of icing and spread between layers. Then ice outside of cake 


with icing placed in bowl. 
Mrs. Louris MAHLER. 


MOCHA CAKE No. 1 


2 cups brown sugar 1 cup butter 
4 egos 2 cups flour 
1 cup sweet milk '% cake Baker’s chocolate melted 


1 level teaspoon soda dissolved 
in milk 
Cream butter and sugar, add eggs beaten separately, then flour and 


milk alternately, then melted chocolate. Bake in layer pans. This 
should make three layers. Filavor with Virginia Dare extract of vanilla. 


FILLING FOR MOCHA CAKE 


1 pound pulverized sugar 1 tablespoon butter 
4 tablespoons Baker’s cocoa % cup strong cold black coffee 
1% tablespoon Virginia Dare (add gradually ) 

vanilla 


Spread this between layers and over cake. 
Mrs. B. W. BAKER. 


53 


MOCHA CAKE No. 2 
34 cup of butter (not quite 42 3 teaspoons of Royal Baking 


eup full) Powder 
1144 cups of sugar 3 egg whites 
3 egg yolks 2 squares of chocolate 
34 cup of sweet milk 1 teaspoon of Virginia Dare 


2 cups of flour vanilla 


Mix as for any cake batter and bake in three layers. 


FILLING AND ICING FOR MOCHA CAKE 


8 tablespoons of butter, creamed 2 teaspoons of Virginia Dare 


8 tablespoons of cocoa, added to vanilla 
the butter 4 tablespoons of strong black 
1 lb confectioner’s sugar, stirred coffee 


into the butter and cocoa 


Mix all till quite smooth and spread between and on top of cake. This 
icing requires no cooking. 
Mrs. ASHBY LEE BAKER. 


ORANGE CAKE 


2/3 cup butter 3 teaspoonfuls Royal Baking 

2 cups of sugar Powder 

3 eggs 3 oranges (grated rind of one) 
3 cups Crusader flour Water 


Cream butter and sugar. Add the beaten egg yolks and flour in 
which the baking powder has been sifted. Squeeze the juice of the 
oranges in a cup and add enough water to fill it. Add to batter. Mix 
until smooth. Fold in stiffly beaten egg whites. Flavor with grated 


rind of one orange. Bake in layers (makes three layers in an ordinary 
sized pan). 


ORANGE ICING 


Grated rind of one orange, juice of 144 orange, 1 egg, confectioner’s 
sugar. Mix orange rind and juice with the egg and add enough sugar 
to spread between layers and on top of cake. 

Mrs. EVERETTE Brices. 


54 


ORANGE CAKE 


2 cups sugar Whites of four eggs 
2 cups Crusader flour Juice of one orange 
14 cup water 2 teaspoons Royal Baking 
Yolks of five eggs Powder 
Bake in layers. 
FILLING 
White of one egg 1 lb confectioner’s sugar 


Juice of one orange 


. Add pulp of one orange between layers after icing. 
Mrs. GreorcE M. HARDEN. 


WHITE CAKE WITH CARAMEL FILLING 
(Mrs. I. O. Adams, Birmingham, Ala.) 


114 cups flour measured before 1, cup soft butter 


sifting 14 cup milk 
1 cup sugar 1 heaping teaspoon Royal Bak- 
Whites of 2 eggs ing Powder 


Put all of the above together and beat five minutes or until light. 
This makes two small layers. 


CARAMEL FILLING 


2 tablespoons sugar, browned 1 tablespoon butter, or one-third 
first stick of butter 

3 cups sugar Pinch of soda 

1 cup milk 


Mix as follows: To the sugar that has been browned add the other 
sugar and milk, also soda. Cook in boiler until thick and add butter. 
As soon as it threads when dropped from a spoon, or forms a soft ball 
in water, remove from fire, let stand until nearly cool, add one teaspoon 
flour and beat until creamy enough to spread. Flavor with Virginia 


« Dare extract of vanilla. 
Mrs. H. T. ApAms. 


55 


MRS. THOMAS HAY’S RECEIPT FOR ROLLED WAFERS 


14 pound pounded sugar 114 pints flour 
4 pound butter Season either with nutmeg or 
9 eges beaten light cinnamon 


Heat irons and grease them well, put in a large teaspoonful of the 


mixture at a time. Bake a hght brown and roll them while still hot. 
Mrs. W. B. JONES. 


OATMEAL COOKIES 


114 cups sugar Y% eup sour milk 

1 cup erisco 1 teaspoon soda in milk 
3 cups rolled oatmeal 1 teaspoon ginger 

3 teaspoons cinnamon 2 cups Crusader flour. 
1 cup raisins 1 teaspoon salt 

2 eggs 


Cream crisco and sugar thoroughly together, add eggs well beaten, 
rolled oats, raisins, salt, spice, milk and flour. Mix and drop from spoon 
on greased tins, bake in moderate oven from ten to twelve minutes. 
Makes about forty-five cookies. 

Mrs. Murrey ALLEN. 


TEA CAKES 
1 cup butter Knough flour to roll out 
3 egas 14 cup sweet milk 
2 cups brown sugar 14, teaspoon soda 


Have dough as thin as can be handled. Flavor with cinnamon. 
Mrs. CHARLES G. Larra. 


SUGAR CAKES 


5 eges 1 tablespoon butter 
114% eups brown sugar 1 tablespoon lard 
114 qts. flour with baking pow- 

der in it 


Flavor with nutmeg or Virginia Dare rose water or Virginia Dare 
bitter almond. The mixture must be of the consistency of biscuit. Roll 
out thin and cut with a small glass or wine glass. 

These cakes are better the second day than the first. 


Miss SAtLir DortcH. 
56 


SPICE CAKES 


2 cups sugar Powder 

1 cup butter 1 teaspoon allspice 
3 cups Crusader flour 1 teaspoon cloves 

4 egos 1 teaspoon cinnamon 
1 scant teaspoon soda 1 cup raisins 

14 teaspoon Royal Baking 1 cup nuts 


Bake in small muffin rings. 
Mrs. T. M. ASHE. 


PECAN NUT CAKE 


i cup pecans chopped 14 teaspoon Royal Baking 
1 cup brown sugar Powder 

14 eup flour 14 teaspoon salt over nuts 
2 eggs 


Leave 12 whole pieces of nuts to put on top of cakes. Beat eggs, add 
sugar, nuts, flour and baking powder. Bake in medium oven, filling 
pans 14 full. 

Mrs. G. L. Jones, Asheville, N. C. 


GINGER SNAPS 


2 cups molasses 1 tablespoon ginger. 
1 cup lard Crusader flour to roll stiff 
1 tablespoon soda 
Mrs. C. R. Lee. 
ANGEL FOOD CAKE 


1 cup and a half of egg whites, 1 heaping teaspoon of Squibb’s 


usually 11 cream of tartar 
1 cup and a half of eranulated ‘14 teaspoon of salt at first in 
sugar whites 


1 cup of flour 


Beat whites until stiff and ragged, sift in cream of tartar and beat. 
Sift in sugar and beat until the consistency of a marshmallow. Fold in 
the flour which has been sifted five times. Lift out with a large spoon 
into an ungreased Angel Food cake pan. Put in a cold oven, turn on 
a little gas, and in 15 minutes turn on a little more gas. At the end of 


57 


45 minutes it has risen as much as it is going to, leave in oven 15 
minutes more. It should be a light brown. Turn upside down and let 
cake fall out. 
CUSTARD FILLING FOR ANGEL CAKE 
If cake is cooked in layers (three usually) a custard filling made of 


9 egg yolks 7 teaspoons cornstarch 
2 cups milk Virginia Dare Extract of va- 
Pinch of salt nilla 


11% cups sugar 


made in a double boiler, stirring constantly, is nice. When cold stir in 
14 pound chopped blanched almonds. 
Mrs. R. Y. McPHERSON. 


TO MAKE A BUTTER CAKE 


(From the ‘‘ Art of Cookery Made Plain and Easy,’’ date not known. 
Last owner 1784.) 


You must take a dish of butter and beat it hke cream with your 
hands, 2 lbs of fine sugar well beat, 3 lbs of flour, well dried and mix 
them with the butter, 24 eggs, leave out 4% the whites and then beat 
all together with your hand one way for an hour. Just as you are going 
to put in the oven, put in a quarter of an ounce of mace, a nut meg 
beat, a little sack of brandy, and seeds or currants just as you please. 

Mrs. Rurus HUNTER. 


58 


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Flavoring Extracts? 





Ida Bailey Allen, Editor Household Page, New York Evening Mail, 
well known food expert and authority on Home Economics says: 

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-n one bottle a DOUBLE VALUE IN STRENGTH.” 
Sherry-Jell 


A pure Sherry Wine Flavor, concentrated and made semi-solid to 
prevent its illegitimate use. For flavoring Lobster and Crab Newburghs, 


Chicken ala King, Plum Pudding, Fruit Cake, Mincemeat, Salads, 
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“Makes anything taste better.’’ Full directions on the label. 


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A OS OS OS A) A A) ) A) A) a) > ao Se 


59 


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PUDDINGS, PIES AND DESSERTS 
ENGLISH PLUM PUDDING No. 1 


‘‘This delicious compound is made by mixing six eggs, a teaspoon each 
of salt and spice, a gill of rum and °4 lbs each of chopped suet, raisins, 
eurrants, apples, bread crumbs and sugar, 14 lb each of candied citron 
and orange peel sliced, and the peel of one lemon grated. These ingre- 
dients are placed in a buttered pudding mould with a cloth tied over the 
top and boiled for six hours.’’ When done the pudding is turned from 
the mould, sprinkled with powdered sugar and served with a hard sauce 


made with brown sugar and butter. 
Miss SALLIE DortcH. 


PLUM PUDDING No. 2 


2 pounds of seed raisins 3 lemons, juice and grated 
2 pounds of currants rind 
14, pound of chopped citron 8 eges 
1/4, pound of candied orange peel 2 pounds brown sugar 
chopped 2 tablespoonfuls of salt 
14 pound chopped almonds 2 tablespoonfuls of grated nut- 
2 pounds of bread crumbs meg 
2 cupfuls of flour 2 tablespoonfuls mixed spices 
2 pounds of chopped suet Milk or wine for mixing 


Mix all dry ingredients together; then add the strained juice of the 
lemons, the eggs and sufficient milk or wine to moisten but not wet. 
Divide the mixture into well buttered coffee cans, cover with cloth tied 
on tightly, and boil steadily for eight hours. Boil for one hour when 
wanted for use. This mixture should fill three one pound coffee cans. 
Cook in fireless over night. 

Mrs. H. H. BriMtey. 
BOILED PLUM PUDDING 
(Mrs. S. B. Page’s Recipe) 


Two pounds of plums, one pound of currants, one and a half dozen 
eggs, one and a half quarts of flour, one tumbler of French brandy, two 
grated nutmegs, one pound two ounces of butter, one pound of sugar, 


60 


one-half pound of citron, one pound of almonds. Make as you would a 
fruit cake. Boil in a strong cloth bag that has been dipped in scalding 
water and floured on the inside. 


WINE SAUCE FOR PLUM PUDDING 


One pound of sugar, wet with wine, cream with one large tablespoonful 
butter. Drop in several pieces of orange peel, boil until it is thick. Grate 


a little nutmeg in before it is done. 
Mary ANDERSON PAGE. 


MOLASSES PUDDING 


Take one cup brown sugar, two cups black molasses, four eggs, 2 table- 
spoons butter, 14 teaspoon soda, dissolve in a tablespoon boiling water. 
Two level tablespoons flour. Season well with ginger. Bake in rich 
pastry in pie plates. This quantity will make two good sized ones. 

: Mrs. A. W. Haywoop. 


POOR MAN’S PUDDING 
6 egos 14 tablespoonful of butter 
1 cup of flour (not quite full) A pinch of salt 
2 tumblers of milk 


Bake and eat with wine sauce. 
Miss Susan McPHEETERS. 


BAKED APPLE PUDDING 
(From Mrs. James Boylan’s Cook Book) 


Put 3 quarts of pared and quartered apples in a deep pudding dish, 
being careful not to have it too full, add the grated rind and juice of 
one lemon, and 14 nutmeg, one cup of sugar, 4% cup water. Bake until 
soft in moderate oven. In the meantime mix into one pint of sifted 
flour two teaspoonfuls Royal baking powder, two tablespoons sugar, 14 
teaspoon salt, rubbed through a sieve. Melt two tablespoons butter and 
two tablespoons hot water—beat cne egg very light, add 1% pine milk, 
le mixture over apples and bake 25 minutes. 


pour the who 
Mrs. O. STEADMAN THOMPSON. 


61 


LEMON CREAM PUDDING 


Beat the yolks of four eggs with four tablespoonfuls of sugar; add 
the juice and grated rind of one large lemon and two tablespoonfuls of 
hot water. Simmer until it thickens, then remove from the fire and stir 
in the whites of four eggs, beaten stiff with. two tablespoonfuls of sugar. 
Serve cold. 

Mrs. F. H. BUSBEE. 
PINEAPPLE PUDDING 
1 pint grated pineapple 3 eges 
1 cup sugar 1 cup cream or milk 


Stir all together without beating eggs. Butter a ring mould and pour 
in the mixture. Set mould in a pan of boiling water; set in oven and 
bake until firm and brown. When cold turn from mould, pile whipped 
cream in center and serve. This will serve six people. 

Mrs. R. D. W. Connor, Chapel Hill. 


COCOANUT PUDDING 


Yolks of five eggs, beaten with two cups of sugar, one cup butter, one 
cup bread crumbs, one pint of milk, add a grated cocoanut. Bake in 
pudding dish until light brown. Beat the whites with five tablespoons 
of sugar put on top and brown, flavor the meringue. 

Mrs. MArGERET Cowper HALL. 


CHOCOLATE PUDDING 


4 good tablespoons of cocoa 3 level tablespoons of corn 
starch 


Mix cocoa and corn starch with one-half cup of cold water to make 
thick paste. One cup of milk, one cup of water, one cup of sugar. 

Let come to boiling heat. Pour into cocoa mixture, stirring all the 
time. Put on stove and stir until thick. Add teaspoon of Virginia 
Dare extract of vanilla and beat hard before putting into mould. 

Mrs. Husert Haywoop, Jr. 


SPONGE PUDDING 


1) lb Crusader flour 1 quart milk 
14, lb of butter 8 eges 
1, lb of sugar 


62 


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AMBERJAM 


GRAPE FRUIT 
MARMA-LADE 










meade 
™ ae Grey, 
. Durham H.C. 










Served at 


LEADING HOTELS 
Of North Carolina 


Sold by Leading Grocers 


A Jellied Marmalade; home-made from grape 


fruit with oranges and lemons. 


Served with waffles or hot cakes, delicious. 
with brown bread and cream cheese a full meal. 


A Peppy Topping for Ice Cream 


With plain Buttered Toast it’s perfect. 


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Put milk in a pan and set in boiling water. Mix flour in a part of 
eold milk and stir into the hot milk. Stir briskly until cooked. Take 
{rom fire and add sugar, butter and yolks of eggs, well beaten. Last of 
all add whites beaten stiff. Bake twenty minutes in a buttered dish 
set in a pan of boiling water with a cover on dish. Serve with following 
sauce : 

Two cups sugar, 2 cups water, 1 tablespoon butter. Boil and add 
erated nutmeg. 

Mrs. Ep. CHAMBERS SMITH. 


GRATED POTATO PUDDING 


2 medium size potatoes 1 cup sugar 
1 quart milk 1 tablespoon molasses 
2 ego's Spice to taste 


arate the potatoes and pour the milk over them immediately before 
they turn black; then beat in a separate bowl the eggs, yolks and whites 
together, add sugar, molasses, then add all milk and potatoes. Serve 


hot with wine sauce and whipped cream. 
Mrs. A. L. Cox. - 


BLACKBERRY OR HUCKLEBERRY PUDDING 
(An Old Maryland Recipe) 


1, pound butter 14 pound Crusader flour 
1 pound brown sugar 4 egos 


1 quart berries 


Cream the butter and add the sugar, then the flour and the well 
beaten yolks of the eggs alternately, then the beaten whites. Put some 
of the flour over the berries and add them to the mixture. Bake an hour 
or more and serve with hard sauce. 

Mrs. JoSEPH BLOUNT CHESHIRE. 


APPLE DESSERT 


Stew the apples. Be guided by the mould you want to put them in as 
to the quantity. It is a little difficult to get them worked to the right 
state to mould It must be cooked very dry, not as sweet as marmalade, 
but stiff enough to mould. When cold and stiff turn out of the mould 
on the dish you want to serve it on. Take some blanched almonds and — 


64 


stick about over it—as thick as you like. When ready to serve have a 
nice rich custard, and pour over it. This is an unusually nice dessert, 
and not troublesome except to get it worked to the right state. 

Mrs. A. W. Haywoop. 


COUSIN POKIE’S LEMON PIE 


6 eges 2 cups sugar 
1 cup butter 3 or 4 lemons 
1 cup milk 4 tablespoons cracker crumbs 


Save whites of eggs for meringue. This makes two pies. 
Mrs. SAMUEL LAWRENCE. 


LEMON PIE 
Juice and a grated rind of 1 2 cups of sugar 
lemon 4 heaping tablespoons of flour 
1 pint water Butter the size of a turkey egg 


3 eges 

Put water in a saucepan and set on stove. As soon as it boils add the 
sugar and flour which have been thoroughly mixed. Stir constantly. 
Then stir in the well beaten yolks of the three eggs and add the butter. 


Add, lastly, the juice and rind of the lemon. 
Pour this into two pie crusts which have already been cooked. Cover 


with meringue and set in stove to brown. 


MERINGUE 


Whites of three eggs and four tablespoons of sugar. Beat whites 


thoroughly and add sugar slowly. 
Mrs. M. A. BARBER. 


CARAMEL PIE No. 1 


1 teaspoon Virginia Dare va- 
nilla 
1% cup sweet milk 


1 cup butter 

2 cups brown sugar 

2 eggs 

2 tablespoons flour 

Cream butter and sugar together, add eggs, beat good and hard, then 
add flour and milk, vanilla last. Bake in a good pie crust for about 30 


minutes in slow oven. 
Mrs. CLAIBORN Carr, Durham, N. C. 


65 


CARAMEL PIE No. 2 


1 cup Karo syrup 1 cup butter 
1 cup sugar 4 eges 


Cook this on top of stove first, then put in a pie crust and bake. This 
will make two pies. 
Mrs. Murray ALLEN. 


CITRON CUSTARD 


34 lb of butter 1 dozen eggs 
34 Ib citron chopped fine 1 lb sugar 


Mix yolks of eggs and sugar good, add butter and citron. Beat whites 
of eggs and add last and bake on rich crust. 
Mrs. CHARLES FARMER. 


BREAD PUDDING WITH LEMON 


1 pint milk 1 tablespoon sugar 
2 eggs 1 cup bread crumbs 


1 tablespoon melted butter 


SAUCE 
TY cup sugar 14 cup butter 
1 egg 1% lemon 
1 teaspoon nutmeg 114 tablespoons hot water 


Mrs. R. Y. McPHERSON. 


SUET PUDDING 


1 quart flour 1 cup molasses 
1 cup beef suet, cut fine and all 2 eggs 
strines taken out 14 lb raisins 
1 cup of milk, sour or sweet 1 teaspoon cream of tartar 


1% teaspoon soda 


Boil in pudding mould 2 hours. 


Mrs. W. T. McGEE. 
66 


MOLASSES PIE 


2 egas 1 cup molasses 
14 cup white sugar 1 tablespoon butter or crisco 
VW eup sweet milk 2 teaspoons corn starch 
1 teaspoonful Royal Baking ly nutmeg 
Powder 


This makes one pie. 
Mrs. F. H. BUSBEE. 


CHOCOLATE FILLING FOR PIE 


1 cup milk 2 egg yolks 
11% tablespoons grated choco- 34 cup granulated sugar 
late 2 tablespoonfuls flour 


Let milk come to a boil, add chocolate, sugar, milk, flour and eggs. 
Cook in double boiler until it is thick. 

Beat together 1144 tablespoons butter, 84 cup brown sugar, 1 teaspoon 
Virginia Dare vanille and spread over chocolate filling. Cover with 


meringue made with the whites of two eggs and two tablespoons sugar. 
Mrs. CLAIBORN Carr, Durham, N. C. 


CHOCOLATE PIE 


2 squares chocolate grated 1 tablespoon Virginia Dare Ex- 
1% cup sugar tract of vanilla 

1% eup corn starch 2 egg whites 

3 egg yolks 3 to 4 tablespoons sugar 


2 cups milk 

Beat first four ingredients together and pour hot scalded milk over 
it. Cook mixture until it thickens, either in double boiler or stir con- 
stantly if over direct fire. Remove and add vanilla. 

Cook pie crust, fill with mixture, make a meringue of last two ingre- 


dients and brown in oven. 
Mrs. W. B. DRAKE. 


JELLY PIES 


34 cup milk 


3 eges 
1 glass jelly or 6 tablespoonfuls 


34 eup butter 
1 cup brown sugar 
67 


Beat eggs separately, melt butter and sugar, stir it into yolks, add milk, 
add melted jelly, add stiffly beaten whites last. This makes two pies. 
Miss Louise T. BUSBEE. 


CUSTARD SOUFFLE 


Rub two secant tablespoons of butter to a cream, stir in two tablespoons 
of flour, pour on gradually one cup of hot milk and cook eight minutes 
in a double boiler, stirring constantly. Separate yolks and whites of four 
eggs, put whites in the ice chest, beat the yolks, stir in two tablespoons of 
sugar and add to the milk, ete. Set away to cool. Half an hour before 
serving, beat the whites stiff and cut them into the custard lghtly. 
Bake in buttered pudding dish in a moderate oven for thirty minutes. 
Serve at once with hard butter sauce, or liquid sauce if desired. 

Mrs. V. EH. TURNER. 


VINEGAR CUSTARD 


2 cups sugar 1 tablespoon flour 
4 eggs 14 cup vinegar 
34 cup butter 


Cook the sugar, butter and vinegar together for a few minutes. Beat 
the eggs and add to them the flour mixed with water. When the first 
mixture is cool add to it the eggs and flour. Put on a rich pastry and 
bake. This is enough for three pies. 

Mrs. CHARLES FARMER. 


JELLY CUSTARD 


4 eves 1 cup butter 
1 cup sugar 1 cup jelly 


Cream butter and sugar together. Stir in this the egg yolks, then the 
jelly and lastly the beaten whites. Spread on a rich pastry and bake. 


Mrs. CHARLES FARMER. 


BOILED CUSTARD 


1 quart milk 1 rounded teaspoon corn starch 
Yolks of 6 eges Virginia Dare vanilla to taste 
6 tablespoons sugar (level) 


68 


Seald milk well in double boiler, then add it very gradually to the six 
well beaten yolks, return to the fire and add immediately the teaspoon 
of corn starch dissolved in a little milk. Stir this mixture constantly 
until it begins to thicken. As soon as you feel it thickening even the 
least bit take off fire and stir in sugar and vanilla and set aside to cool. 
This custard should be cooked over a very moderate fire in a double 
boiler. Beat the whites of the six eggs stiff and add about two table- 
spoons of sugar, then pour scalding water over it to keep it from falling. 
When you put the custard in cups, put a little of this white of egg on 
top of each cup and it makes a pretty dessert. 


: Mrs. GEORGE SYME. 
COCOANUT CUSTARD 
1/4, lb white sugar 14 glass of sherry wine. 
ti lb grated cocoanut 1 scant teaspoon of Virginia 
314 ounces of butter Dare extract 


Whites of six eggs 


Bake in a moderate oven on a very rich crust. Makes two custards. 
Mrs. V. EH. TURNER. 


LENA’S DELIGHT 


1 quart sweet milk 144 envelopes Chalmer’s Gela- 
3 eges tine 

1 cup sugar 1 quart can sliced pineapple. 
1 small bottle cherries 1 teaspoon Virginia Dare ex- 
1 pint cream tract vanilla 


Put milk in saucepan and bring to a boil, to this add 1 cup sugar and 
the 3 eggs beaten together. Stir over fire until it thickens. Dissolve 
gelatine in a cup of water, add this and the juices of pineapple and 
cherries to the custard after it is taken from the stove, also the teaspoon 
of vanilla. Cut up pineapple in small, pieces, add this and the cherries 
and pint of cream which has been whipped, to the custard when it has 


eooled. Pour in mould and put in ice box to ehill. 
Mrs. GRAHAM ANDREWS. 


ITALIAN CREAM 


Soak envelope of Chalmer’s Gelatine or 44 box of Nelson’s Gelatine 
>Jace one quart of sweet rich milk in vessel and 


11% hours in cold milk. 
Iks of 8 eggs, and a half cup of sugar. 


when boiling stir in beaten yo 


69 


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SHREDDED and GRAN WL A Tee 


Pure, old-fashioned Gelatine. Ground up. Quicker and Easier. 


CHALMERS’ GELATINE SALES CORPORATION 


18 SOUTH FOURTEENTH STREET RICHMOND, VIRGINIA 


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When the custard begins to thicken, remove and pour into a deep dish or 
bowl in which 8 egg whites have been beaten to a stiff froth. Mix well 
together and flavor with Virginia Dare extract of vanilla to taste. ‘Then 
pour into mould or glass dish. A convenient dessert for Sunday dinner 


as it can be made on Saturday and is quite delicious. 
Mrs. CuHas. E, JoHNSON, Sr. 


CHARLOTTE RUSSE Ns. 1 


1 pint cream (double) 1 teaspoon Virginia Dare ex- 
1 tablespoon Chalmer’s gelatine tract vanilla 
Two-thirds cup XX XX sugar 


Cover the gelatine with half cup of cold water, let it soak while you 
whip cream. Turn the cream into a bowl and sprinkle over with sugar. 
Dissolve the gelatine over hot water, add four tablespoons milk and strain 
it into the whipped cream, add flavoring. Stand the bowl in a pan of 
erushed ice or ice water. Stir until the mixture begins to thicken. Turn 
at, once into a mould and put in a cold place. Line mould with lady- 
fingers or serve with sponge cake. 
Mrs. BEN Moore. 


CHARLOTTE RUSSE No. 2 


1 pint double cream 1 cup sugar 
1 package Chalmer’s gelatine Whites of two eges 


1 cup sweet milk Virginia Dare vanilla 


Put milk and gelatine in a sauce pan, set on a stove and stir until dis- 
solved. Then set aside to cool. 
Whip cream until thick and then add sugar. Then add slowly the 


gelatine and milk. Add the well beaten whites of the two eggs and 


flavor with vanilla. 
Pour the Charlotte Russe into a shallow bowl lined with lady-fingers. 
Mrs. M. A. BARBER. 


CARAMEL CHARLOTTE RUSSE 


1 pint milk 1 pint double cream 

2 eges One-third package Chalmer’s 
2 eups brown sugar gelatine 

1 cup water e 

yl 


Take one pint of milk and two eggs and make a custard, then take one 
cup of brown sugar and one-half cup of water and make a syrup. Take 
other cup of sugar and caramel it, put that in syrup when cold. Mix 
gelatine (which has been dissolved in a little milk) and custard, add 


whipped cream. 
Mrs. Murray ALLEN. 


BAVARIAN CREAM 


1 pint double cream 14 cup sugar 
14 pint milk 1 teaspoon Virginia Dare ex- 
1 tablespoon granulated Chal- tract vanilla 

mer’s gelatine 1 box lady-fingers 


Mix cream, sugar and vanilla and beat until stiff. Put gelatine in 
milk and heat in double boiler until gelatine is dissolved, but do not 
boil. Line bowl with lady fingers. Pour milk and gelatine into the 
beaten cream and pour this mixture into the bowl of lady fingers and 
put in ice chest until it hardens. 

Mrs. ALLEN G. ROGERS. 


“ 
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ICE CREAM AND FROZEN DESSERTS 


NESSEROLE PUDDING (FROZEN) 


1 quart rich custard 2 slices of crystallized pineapple, 
™% lb shelled pecans, chopped eut small 

small / 1 quart of whipped cream 
™% lb blanched almonds, chopped 

small 


‘Partly freeze the custard before adding the fruit and nuts, freeze 
slightly more then pack into moulds till serving time. It should be very 
hard. 

EGG NOG SAUCE FOR NESSEROLE PUDDING 

3 egg yolks 1 cup of whiskey 

3 tablespoons of sugar 


Thoroughly mix the ege yolks, then add the sugar slowly and then the 
whiskey quite slowly, working all to a thick consistency. Just at serving 
time add 3 or 4 tablespoons ox stiffly beaten cream. Serve in a separate 


bowl and pass with the moulded pudding. 
Mrs. Asuspy LEE BAKER. 


MANHATTAN PUDDING FROZEN 


1 pint of double cream whipped 1 cup pulverized sugar 
1 cup pulverized sugar “2% cup lemon juice 
. . Mee 
Zt4 cups of orange Juice 
Whip cream, add one cup pulverized sugar, orange and lemon juice, 
with one cup of pulverized sugar, put juices in bottom of mould, cream 


on top, and pack with ice and salt for four hours. 
Mrs. J. VAN B. METTs. 


MAPLE PARFAIT 


Beat the volks of three eggs until light, add one cup of maple syrup 
and Pain to beat until the two are thoroughly mixed. Place the 
mixture over a slow fire, or use double boiler and stir constantly until 

eh to make a thick custard. One-half eupful 


the eggs have cooked enous 
on 


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Punch Sherbet 


WHEN 17 DURHAM 
Pay Us a Visit 


We'll show you how and why we make the 
Best Ice Cream 1n the State 


; 
We solicit orders for all sorts of affairs 


; 


DURHAM ICE CREAM COMPANY 


Incorporated 
Box 250 DUREAANEINEG: 
Main at Duke Streets 


; 


ICE” CREAM SPEGIALIS&S 


; 
Blocks Fancy Ices 


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chopped almonds may be added if desired. Beat the custard until eold ; 
it will then be very light. Add the whites of three eggs to one pint of 
heavy cream, and beat until stiff, add the custard, mix lightly but 
thoroughly and turn mixture into a mould holding three pints. Pack 


in ice and salt and let sand four hours. 
Mrs. Louris MAHLER. 


FROZEN PUDDING 


6 oranges 14 cup walnut meats 
1 cup sugar Cream and nuts for top 


1 pint cream 


_ Squeeze and strain oranges and mix with the sugar. Let stand an hour 
or more. Whip cream sweeten to taste. Put orange juice in bottom of 
mould, stir nuts in whipped cream. Pour this on orange juice in mould. 
Pack in ice and salt until frozen. When ready to serve turn out of 
mould. Whip other cream, stir in walnuts and pour on top ard around 


sides of pudding, sprinkle more nuts on top. This serves six people. 
Mrs. ALLEN G. ROGERS. 


MAPLE MOUSSE 


1% pint maple syrup 3 eggs 
1 pint cream 


Beat yolks and syrup together, heat to boiling point and cool. Beat 
whites and cream together. Pour first mixture into this, beating all the 


time. Add nuts if desired. Pack and let stand four hours. 
Mrs. W. B. DRAKE. 


GINGER MOUSSE 


114 quarts double cream A few maraschino cherries 
1 tablespoonful Virginia Dare 


1/4 pound nut meats 
Extract vanilla or cup of wine 


1 cup sugar 


1% pint preserved ginger with 
syrup 
Whip cream, ginger syrup, sugar and vanilla or wine until stiff, then 
stir in chopped ginger, nuts and cherries. Pour in mould or coffee 
eans with close fitting tops. Pack in ice and salt for four hours. 


Mrs. ALFRED M. MAuPIN, 
75 


STRAWBERRY ICE CREAM 
3 quarts eapped berries 3 coffee cups sugar. 


Mash berries and sugar to a jam and rub through a sieve. Add to this 


two quarts of cream sweetened with two coffee cups of sugar and freeze. 
Miss Partie MorpDEcat. 


FRUIT SHERBET 


Two quarts of water and one pound of sugar well boiled. When cold 
add the juice of four lemons, and the sliced rind of two, and let stand 
for half an hour. Strain and freeze. Slice one orange as thinly as pos- 
sible without removing the rind. When the lemon ice begins to 
thicken add this sliced orange, the juice of three oranges and a can of 
grated pineapple, freeze thoroughly. When serving add maraschino 


cherries to each plate. 
Mrs. Ep CHAMBERS SMITH. 


CHOCOLATE ICE CREAM No. 1 


1 quart milk 1 pint fresh cream 
1 cup sugar 2 eges beaten very light 
5 tablespoons chocolate 


Put chocolate in a double boiler and blend. Add one-half cup of 
water and a little milk and boil until smooth. Heat milk to boiling 
point and pour slowly into sugar and eges. Stir in chocolate, beat well 
three minutes and return to boiler. Heat until it thickens well, stirring 
constantly. Take from fire and set aside to cool. Add a lttle Virginia 
Dare vanilla and when thoroughly cold beat in the cool cream which 
has been heated. The heating prevents it from turning to butter. Freeze. 

Alternate to freeze well 1 cup of cooking salt and 3 eups of erushed 
ice. Pack and let stand five minutes before freezing. Pack with ice 


cream salt. This is quick and sure. 
Miss Martie H. Barrery. 


CHOCOLATE ICE CREAM No. 2 


4 ounces of chocolate 2 tablespoonfuls Virginia Dare 
6 ounces of sugar vanilla 
1 pint of milk 4 eges 


1 pint of whipped cream 
76 


Dissolve the chocolate in a little water, add it to the boiling milk, take 
off and pour over the eggs and sugar which have been beaten to a thick 
cream, add the vanilla and set to cool, then add the remaining cream 


and freeze. 
Mrs. Pratt D. WALKER. 


HOT CHOCOLATE SAUCE 


1 cup boiling water 1 pinch of salt 
1 square of chocolate 1 cup sugar 


Cook all together slowly until it is the consistency of maple syrup, or 
thicker if desired. Just before serving add Virginia Dare extract of 
vanilla. This will keep and can be reheated. 

Mrs. B. W. BAKER. 


CARAMEL ICE CREAM 


2 qts of milk 2 Ibs brown sugar put in pan 
12 egg yolks with 4% pt of water and 
piece of butter size of an egg 


Burn brown sugar and water to a dark brown, add this to the custard. 
When cold add 1 quart of cream. Then put in %%4 lb of shelled almonds 
chopped fine. This is nice to make in combination with Angel’s Food 


cake, using whites in this way. 
Mrs. Rurus Hunter. 


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STAUDT’S BAKERY 


HARRISON AVENUE 


fa 


My Mother’s Bread 
Pies and 
Cakes 





THE BEST IN RALEIGH 


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MODERN HOUSEWIVES 


DEMAND 


“White Frost” 


The Modern Refrigerator 


All metal-white enamel through- 
out. Revolving food shelves— 
all parts removable for cleaning. 


Write for catalogue 


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JACKSON, MICHIGAN 


CAROLINA HARDWARE COMPANY, Distributors 





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78 


MISCELLANEOUS 
LAYER SANDWICHES 


Take a Pullman loaf of bread and cut the long way, making about five 
shes. Spread various mixtures between, as peanut butter, olives, bacon, 
cheese, pimento, Salad King Olive Mayonnaise. Press together firmly 


and slice across the layers. 
Mrs. R. Y. McPHERSON. 


HOT CHEESE SANDWICHES 


1 lb cheese 1 teaspoon of salt 
14 |b of butter 1 teaspoon mustard 
1 cup Campbell’s tomato soup Cayenne pepper 

2 eges 


Let butter melt in sauce pan or double boiler, then add grated cheese 
and tomato soup and seasoning. Cook until smooth, beat the two eges 
lightly and stir into ingredients until it thickens sufficiently. Let it 
cool. Cut bread round and spread the mixture between and put in hot 


oven to brown. The cheese filling will keep indefinitely in cool place. 
Mrs. W. E. MANor. 


CHEESE PASTE 
(Good for Sandwiches or as a Salad) 


1 lb American cheese, creamed 1 stalk of celery 
with dressing (mayonnaise ) 1 onion chopped 
1 bottle stuffed olives Run through meat chopper 


Worcestershire sauce, salt and red pepper to taste. 
Mrs. CLAIBORN. CARR, Durham, N. C. 


RED DEVIL 
Mere choose Butter, salt, red pepper 
tomato soup 1 egg 


1 ean Campbell's 
Worcestershire sauce 
Cut cheese, put chees and soup in double ign? melt, season with 
Tarcestershire. Beat in egg. our on toast. 
ed pepper, salt, Worcestersiire. axe 
os ct . Louise T. BUSBEER. 
79 


TO BLANCH ALMONDS 


Put them in hot water for a few moments and then in cold and re- 


move the skins. 
Mrs. R. Y. McPHERSON. 
EGG OMELET 


Take four eges beat very light, separately. Add a little salt and two 
tablespoons sweet milk. Have ready a frying pan with a tablespoon of 
butter. Have the pan very hot on top the stove. Fold the whites into 
the yolks without beating much. Stir slightly, then pour into the hot 
pan. Leave it on top the stove, and while cooking shake the pan. When 
it is brown at the bottom put the pan in the bake oven for a few min- 
utes and until it is well set, not too long. Then it is ready for the table. 
It should be eaten right away. Have a flat dish to take it up on, double 
it over, and handle carefully so as not to break it. This quantity makes 
a very good size dish, enough, for helping six people. 

Mrs. A. W. Haywoop. 
CHEESE FONDUE 


Line a buttered baking dish with buttered stale bread (cut one-half 
inch thick and cut slice four times). Make custard of a cup of milk, 1 
egg and beat, add seasoning. Sprinkle over bread one-half cup grated 


cheese, then pour custard over and bake in slow oven. 
Mrs. JoHN ANDREWS. 


80 


CANDY 


CANDY AND SUGAR 


No attempt is made to give any recipes for making candy as those 
formule below have been tested by the various ones in their own home 
and have been found successful. A short description, however, of the 
various ingredients commonly used in candy would seem to be helpful 
to the average one in making candy and in understanding the recipes 
as given in various papers and cook books. 

Sugar is, of course, familiar to all: yet its action in the cooking of 
candy is peculiar. When just sugar and water are cooked together it 
turns back to sugar, or ‘‘grains up.’’ The addition of an acid prevents 
this, as is seen when vinegar (acetic acid) is added. Cream of tartar 
(grape acid) is, however, the best, as it is tasteless and seems to give the 
best and most uniform results. If, however, too much cream of tartar 
is added the result is a stisky mass which rapidly absorbs the moisture 
from the air and is too soft to handle. 

Glucose or Corn Syrup is made from Corn Starch treated with nitric 
acid and bleached with sulphuric acid in its manufacture. This ingre- 
dient bears the same relation to candy making as any starch does to 
cooking, as in the making of boiled custard, ete. If, however, and 
formula ealls for corn syrup the Cream of Tartar must be left out as 
the necessary acid is contained in the corn syrup. Only a small per- 
centage of corn syrup. can be used, or the result will be exceedingly 
sticky and tough. 

The cooking of Candy to the right temperature is the most important 
part of candy-making, whether at home or in the factory. Thus, when- 
ever a thermometer can be used, the best results can always be obtained. 
There are, however, many kinds of candies which can not be cooked 
with a thermometer; thus a brief description of the tests best used to de- 
termine the various cooks is briefly given below: 


Soft Ball 


The first practical cook for fondants, caramels and fudges, especially 
those which require constant stirring, is the “soft ball.’’ This is ascer- 
tained when a certain amount of the material placed in water of medium 
temperature can be rolled into a soft ball (Thermometer cook 240 de- 
hich is used for making candy in the summer 


rees). The Hard Ball whi 
is merely that the ball becomes harder and firmer (Thermometer cook 


248 degrees). a 


Soft Crack 


The next degree reached, after continuing the boiling for a short time, 
is the Soft Crack. Try in the water, as before, and if the syrup cracks 
when pressed by the finger and thumb, but on holding a moment, forms 
into hard ball again, it is the degree sought. The thermometer shows 
this to be 252 degrees. 


Crack 


Test as before, and if the syrup cracks easily and will not form a 
ball, it has reached the crack. The thermometer marks this degree 260. 


Hard Crack 
The next degree we use, is when after being tested as before, it cracks 
like egg shells, and will eat up readily. The thermometer shows this at 
290 degrees. 
The degrees higher than the Hard Crack or 290 degrees are used only 
for such goods as machine drops, stick candies, ete., which are not prac- 


tieal for home manufacture. 
W. H. Royster. 


CHOCOLATE CARAMELS 


2 lbs brown sugar 1 cup milk 
1 cake or 1% Ib chocolate 1/4 lb butter 


Boil 25 minutes. Remove from fire, flavor with Virginia Dare extract 
of vanilla, beat until creamy. Pour at once into buttered dish, cool 


shghtly and cut in squares. 
Mrs. Gavin DortcuH. 


JETS 
2 lbs confectioner’s sugar 14, teaspoon salt 
14 lb butter 1 teaspoon Virginia Dare va- 
14, cake Baker’s chocolate nilla 


1, cake paraffin 


Cream butter and sugar, add salt and vanilla, moisten with milk (just 
enough to stick together) and make into balls. Melt chocolate and para- 
ffin together and dip balls into mixture, using butter pick or nut pick 


for purpose. Put nut on top of each ball. 
Mrs. ReBEccA Woop, Edenton, N. C. 
82 


NUT AND DATE LOAF 


3 cups white sugar 1 box dates 
14 eup milk 1 cup nuts 


Cook sugar and milk until it forms a ball in cold water. Stir in dates 
that have had seeds removed. Just before it gets stiff stir in nuts. Have 
a wet towel rung almost dry, pour mixture on this and roll over, twist- 
ing ends until candy is in a nice roll, let cool. This can be cut in slices 
as thin as paper. 


Mrs. R. Y. McPHERSOoN 
PECAN CANDY 


_4 cups brown sugar 4 cup sweet milk 
1% cup butter 1 cup pecan kernels 


Mix sugar, butter and milk well and boil till it spins threads when 
poured from spoon, then take from the stove and add the nuts and beat 
the mixture till it turns back to sugar. Pour in a flat dish well buttered, 


and when cool cut in squares. 
Miss PartreE MorpDECAT. 


CHOCOLATE CANDY 
3 cups granulated sugar 1144 eups milk 


14, cake ehocolate 


Put on stove and cook until it makes a soft ball in water, add one tea- 
spoon of Virginia Dare vanilla and a pinch 0° Royal Baking Powder and 
pour in platter dobbed with butter. When cold beat until creamy and 
drop from spoon. 

Mrs. CLArBORN Carr, Durham, N. C. 


TAFFY CANDY 


2 tablespoons water 


2 cups brown sugar 

8 tablespoons molasses 4 tablespoons butter 

4 tablespoons vinegar '% teaspoon soda 

Put first four ingredients in kettle and boil until when tried in cold 


become brittle. Then add butter and lastly the 
lates, and when cold enough to handle pull 
Pull out in a long rope and cut in small 
This will fill two plates. 
Mrs. R. D. W. Connor, Chapel Hill, N. C. 


83 


water the mixtur 
Soda our on 

until porus and : 
pieces with knife 


TAFFY 


2 cups granulated sugar 14 cup water 
1 cup molasses 14 teaspoon Virginia Dare ex- 
1 teaspoonful vinegar tract vanilla 


Butter size of an egg 


Put all in a pan and stir until sugar is dissolved. Do not stir after 
the syrup begins to boil. 

Cook until it will form firm ball when dropped in cold water. Then 
put in the vanilla and pour the candy in a greased platter to cool. When 
almost cold, take out and pull until white. Cut in small pieces. 

Mrs. Jas. A. Briggs, JR. 


84 


BEVERAGES 


FRUIT PUNCH 


3 cups sugar 14 pints Virginia Dare ginger 

3 cups hot tea ale 

214 cups orange juice 14% pints Appollinaris or White 
- 1 cup lemon juice Rock water. 


Dissolve sugar in hot tea and when cool add fruit juices. Just before 
serving have ready a block of fruit ice and over this pour the above 
liquid, the White Rock water being poured together with the ginger ale 
just before arrival of guests. Maraschino cherries are dropped into each 
eup as served. The best fruit ice for the block is a frozen water ice 
or sherbet, part orange and part lemon. Any milk or cream ice is a 
fatal mistake. Hight times this receipt will serve 250 guests. 

Mrs. CHARLES E. JOHNSON, SR. 


FRUIT PUNCH 


Juice of 12 oranges 1 quart water 

Juice of 8 lemons 2 baked apples 

1 Ib sugar 2 pints Virginia Dare ginger 
4 pints Appollinaris ale 


1 can pineapple 


Boil sugar and water together and when cold add fruit juices. Do 


not add Appollinaris and ginger ale until you are ready to serve. 


Mrs. S. EF. TELFAIR. 
Mrs. T. M. ASHE. 


BLACKBERRY ACID 


Three quarts of berries washed and mashed. One quart of good vine- 
gar, pour over the berries and let stand all night. Then to one pint of 


ind of sugar and boil half an hour. 
Mrs. Henry R. Bryan, New Bern, N. C. 


RUSSIAN TEA 


1 lemon 


juice add on 


4 


4 oranges 

ups sugar with five cups water and rind of one 
ond add at last minute to eight cups of good 
Makes twenty cups. 


Mrs. RicuHarp S. BUSBEE. 
Mrs. Murray ALLEN. 


Boil one and o1 
orange, (strain). 
tea. Put cloves in eacn Cl 

EP 

85 


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86 


PRESERVES, MARMALADE, PICKLES, ETC. 


Mrs. Jane S. McKimmon 


To make preserves, take whole berries, small fruit or uniform pieces 
of larger fruit and cook them in Syrup until they are saturated. The 
proportions are usually 1 pound of fruit to %4 pound of sugar. 


When fruit is cooked in Syrup diffusion between the fruit juices and 
the syrup takes place. If the syrup is thin when the fruit is put into 
it, the mixing or diffusion of the fruit Juices and the syrup, through 
the cells of the fruit, takes place very evenly and the fruit remains 
plump; but if the syrup is very heavy, the fruit juices are drawn out 
rapidly and the heavy syrup cannot enter the fruit rapidly enough to 
prevent shrinkage or shriveling. 


It is necessary, therefore, to start preserves in a thin syrup. Boil 
until the fruit is done. Remove the fruit and place it in a shallow dish, 
allowing it to stand in some of the syrup while the remainder boils 
thicker. Pour this thick syrup over the fruit on the platter and let 
stand until cold or until the next day, when the whole may be returned 
to the kettle, allowed to come to a boil, and the fruit removed and set 
aside in a Shallow dish until the syrup is again boiled down. When thick 


enough this syrup is poured over the fruit as at first and the vessel 
covered and allowed to stand until next morning. The fruit is packed 
cold in jar he syrup poured in little by little as the packing progresses, 
and until the jar is quite full. The packer must use a thin reed paddle 
to remove : yibbles and to push the fruit in place. 

All jars d with preserves must be processed after filling 15 
minutes to destroy mold spores. Full the jar. Exhaust five minutes. 


Process 15 minutes. 
al kettle for preserves, Jams, or jellies. Porcelain-lined 
able. 


17 


Never use 1 
or agate kettles are des 
Always cook preserves jams, and jellies in open vessel that evapora- 


tion may take place easl’} 


Co 
~] 


FRANKLIN SUGAR ETIQUETTE 


The right sugar for each purpose is very essential to obtain the best 
results in home cooking. Observe the following rules for sugar uses. 
FRANKLIN GRANULATED for baking, cooking, sweetening, 


candy making and general household uses. 

FRANKLIN DAINTY LUMPS for hot tea, coffee, and best suited 
for social occasions. 

FRANKLIN POWDERED for fruits, cereals, cold drinks, cocoa and | 
chocolate, dusting pies and cookies. 

FRANKLIN XXXX CONFECTIONERS for icings, fondants and 
uncooked candies. 

FRANKLIN OLD FASHIONED BROWN for baked beans, ginger- 


bread, candied sweet potatoes, tarts and cakes. 


FRANKLIN GOLDEN SYRUP for cooking sauces, baked apples, 
puddings, candy making, waffles and griddle cakes. 


“<4 FRANKLIN CANE SUGAR FOR EVERY USE” 


FRANKLIN SUGAR REFINING COMPANY 





MARMALADE 


1 orange 1 lemon 
1 large grapefruit 


Remove ends, pith and seeds. Cut up in small pieces and put through 
food chopper. Measure and put twice as much water with it and let 
stand till next day. Put on fire and boil five minutes. Take off and add 
5 pounds sugar and let stand until next day. Put over fire and cook 
slowly for 2 hours. 


This will make from 12 to 14 glasses. 
Miss FLoreENcE JONES. 


APRICOT MARMALADE 


Select the best dried apricots of the finest color, take one pound of 
these and soak for two days in four cupfuls of water. At the end of this 
time add one cupful of juice from a large can of pineapple, boil gently 
for one hour. Then add eight cupfuls of sugar and one large cupful 
of canned pineapple cut in small dice. Simmer gently until the mixture 
will jell when tried on a cold plate. Stir constantly towards the last. 

Mrs. V. E. TURNER. 


PEAR PRESERVES 


Pears should be peeled and cut fine like chips, enough to make 8 
pounds. ‘To this add 8 pounds of sugar, 4% pound candied ginger cut 
fine. Boil slowly 114 hours. To this mixture add 4 lemons which have 
been chopped fine and cooked in sufficient water to make them soft. Cook 


all together for 1% hour. 
Mrs. B. W. BAKER. 


PEACH PRESERVES 


Peel peaches, cut in halves if small, in quarters if large. Use 1 pound 
of fruit to 34, pound sugar. Put enough water with sugar to make a thin 
syrup and proceed as in directions for preserving. Pack in a jar as 
symmetrically as possible. Paddle. 

Mrs. JANE S. McKimmon. 


89 


MRS. CHARLES ROOT’S PEACH PICKLE 


To 6 pounds of peaches put 3 pounds of sugar and 1 pint of vinegar, 
mace, allspice, cinnamon, each a tablespoonful and 6 cloves to be beaten, 
tied up in a muslin bag and dropped in the peaches while boiling. Boil, 
stirring constantly, and when a straw may be stuck with ease into a 
peach take from syrup. After all peaches are taken out boil syrup until 
quite thick and pour over peaches. 

Mrs. WATKINS Rosarps, Sanford, N. C. 


SWEET PICKLED CUCUMBERS 


3 pounds sugar 2 teaspoons of mace 

2 tablespoons cinnamon 2 teaspoons ginger 

2 tablespoons celery seed 2 tablespoons of grated horse- 
2 tablespoons turmeric radish 

1 tablespoon black pepper 1 tablespoon of garlic 

3 pods of green pepper Piece of alum 14 size of an egg 


2 teaspoons of cloves 


Take cucumbers out of brine, soak until fresh. Count five dozen, split 
them if large, small ones too if you like. Pour over these ingsedients 
vinegar to cover. 


Mrs. C. R. LEe. 
SPICED WILD GRAPE JELLY 


Select grapes which are still rather green. Pick them from the stems 
and wash them. ‘To a peck of the prepared grapes allow one quart of 
good vinegar and one-fourth of a cupful each of finely broken stick cin- 
namon and whole cloves. Put all together in a porcelain lined or granite 
kettle, bring slowly to boiling point, and let simmer gently until the 
grapes are quite soft. Then strain through folded cheese cloth and let 
drain. Do not press. When the juice has dripped through, let it boil for 
twenty minutes. Heat six pounds of granulated sugar. Move the kettle 
from the flame, add the hot sugar, stir until it is dissolved, then put over 
the fire again and let it boil for five minutes. 


Mrs. WILLIAM BAILEY. 


CHILI SAUCE 


30 large ripe tomatoes 8 green peppers 
7 onions 14 tablespoons brown sugaz 
2 red peppers 2 tablespooons salt 


90 


Peel and slice tomatoes, add chopped onions and peppers, salt and 
sugar. Cook until nearly done, add vinegar (2 cups) and cook until 
thick. Pour boiling water over tomatoes to remove skins. More sugar 
may be added if desired, also white mustard seed and celery seed, these 
last are not necessary, but may be used if so desired. 

Mrs. ALFRED WILLIAMS. 


CUCUMBER PICKLE 


Fifty medium-sized cucumbers. Put in brine for three days, take out, 
wash and put in cold water for twenty-four hours. Green by putting 
on stove layer of cucumber and layer of grape or green cabbage leaves, 
a good tablespoon of alum and weak vinegar to cover. Steam over slow 
fire till green, but do not let get soft. Drop in cold water, when cold 
chop in squares and put in stone jar. Boil 


1144 quarts vinegar 3 hot peppers, seeded and 

2144 pounds brown sugar chopped 

1 ounce mustard seed 11% slices lemon 

1 ounce celery seed 1 pint button onions 

Pinch of mace 1 handful whole cloves and all- 


spice mixed 


Pour over cucumbers and when cool add 2 tablespoons of olive oil. 
This gains flavor by being kept for a few months. 
Mrs. JOHN WARD. 


RIPE TOMATO PICKLE 


(From Recipes of Mrs. E. H. Mitchel, 1844) 
Six pounds of ripe tomatoes, 4 pounds of sugar, 1 pint of vinegar, 
mace, allspice, red pepper, ginger and cloves to your taste. Take the 
skins off by pouring hot water over the tomatoes, put all in a kettle and 


boil till as thick as preserves. 
Mrs. W. A. MONTGOMERY. 


FIG PICKLES 


Simmer in water with sufficient alum to bite your tongue. Drop in 
eold water for one hour. Make a syrup of 3 pounds sugar, 1 pint vine- 
gar, 6 pounds figs before putting into alum. Boil figs in syrup until 
clear. Flavor with cinnamon, cloves and mace. 


Mrs. W. T. McGEE. 
91 


CUCUMBER PICKLE 


Split cucumbers in halves 10 cents worth each of blaek and 
2 gallon jar cucumbers white mustard seed 

5 pounds brown sugar 10 cents worth turmeric 

6 large onions 1 box plain mustard (1% Ib) 


Vinegar to cover whole 


Put in alternate layers of cucumbers, sugar, onions cut thin, mustard 
and mustard seed and turmeric, until jar is full. Scald vinegar and pour 


over all. If you wish spice, add to vinegar. Good in a week. 
Mrs. C. B. WRIGHT. 


CABBAGE PICKLE 


Cut one gallon of cabbage in quarters, or smaller pieces if preferred, 
put in trays and sprinkle with salt and let stand all night. The next 
morning shake most of the salt off and put in kettle and cover with vine- 
gar and boil one hour. Pour off this vinegar and cover with more, add- 
ing to it: 


11% gills mustard seed 1 teaspoon cloves 

11% pounds brown sugar 14 pint chopped onions 

214 tablespoons of ground 114% ounees celery seed 
mustard 1 ounce turmeric 

21% tablespoons black pepper 1 handful grated horseradish 


1 tablespoon allspice 


Boil one hour. Spices must be beaten. 
Mrs. Ep CHAMBERS SMITH. 


MRS. C. B. DENSON’S GREEN TOMATO SOY 


Put layers of green tomatoes cut in slices, and onions sliced, in a jar, 
with salt sprinkled between each layer; let it stand 36 hours, then wash 
the salt out and drain them. To one gallon put half an ounce of mace, 
same of black pepper, allspice, celery seed and cinnamon. Put them in 
3 quarts of vinegar with one teacup of mixed mustard seed and 1% 
pound brown sugar and bring to a boil, then pour in the tomato and 
onion and let it boil ten minutes. Put it in a jar hot and add a gill 
of olive oil, if you like it. 


Miss Mary DENSON. 
92 


CHOW CHOW 


1 gallon chopped cabbage 1 quart green or red sweet 


4 peck green tomatoes pepper 
1 quart onions 4 pods green hot pepper. 


Run all of this through meat chopper and sprinkle with 114 cups 
salt and put under cover for 24 hours. Squeeze out and add: 


14% cups brown sugar 2 tablespoons celery seed 

2 tablespoons white mustard 2 tablespoons ground mustard 
seed 2 tablespoons grated horse- 

2 tablespoons turmeric radish 

2 tablespoons ground black 
pepper 


Mix well and pack in glass jars and cover well with vinegar. It keeps 
perfectly. (No cooking.) 


Mrs. Ben Moore. 


GREEN TOMATO PICKLE 


1 peck of tomatoes 1 tablespoon pulverized allspice 
6 bell peppers 2 tablespooons pulverized cin- 
3 quarts onions namon 

3 pounds brown sugar 2 tablespoons pulverized celery 
14, pound white mustard seed seed 


1 tablespoon pulverized cloves 


Slice tomatoes and sprinkle a cup of salt through them and let them 
stand 24 hours, then drain brine from them. Put in alternate layers of 
tomatoes, onions, peppers and spices till all is used. Cover with vinegar 
and cook slowly till tender—about two hours. When pickle is almost 


done add the sugar. 
Miss Partre MorRpDECAI. 


GOOD FLAVORED VINEGAR FOR PICKLES 


1 handful of allspice 4 tablespoonfuls celery seed 
1 handful of horseradish 3 or 4 onions cut up 

1 dozen cloves 1 or 2 pods of red pepper 

1 teaspoonful mace 2 lbs sugar 

1 teaspoonful black pepper 1 gallon vinegar 


93 


Spice and black pepper to be beaten. Three quarts of vinegar and gne 
of water if vinegar is strong. This is especially good for cucumber and 
artichoke pickles. 

Mrs. Ep CHAMBERS SMITH. 


PEPPER CATSUP 
(From Mrs. Cowper’s Recipe Book) 


1 peck hot green peppers 4 quarts vinegar 
2 quarts water Good quantity of grated horse- 
1 dozen onions sliced radish 


Boil until soft, then strain, add salt, spice and cloves, boil ten minutes 


and bottle. 
Mrs. Margaret CowPER HALL. 


ELGINSHIRE TOMATO CATSUP, (ELGIN WARREN CO. 1832) 


1 gallon ripe tomatoes pressed 2 tablespoons ginger 
through a seive 1 tablespoon allspice 
Half gallon vinegar 4 tablespoons of salt 
8 pods red pepper Handful horseradish scraped 


4 tablespoons mustard seed 


Boil all together for three hours. Fine for cold meats. 
‘ Mrs. W. A. MonTGOMERY. 


TOMATO CATSUP 
(Mrs. Pulaski Cowpe ’s Recipe) 


Split the tomatoes and boil them until quite done, stirring them fre- 
quently to prevent burning; strain them through a colander first and 
then a hair sieve rubbing them with a spoon to get as much of the pulp 
as possible. To a 14 gallon of the strained pulp add 4 tablespoons 
(level) of salt, two tablespoons of black pepper, 3 tablespoons of mus- 
tard, one teaspoon of cloves, one teaspoon of red pepper, one quart of 
vinegar, one clove of garlic. Boil until you think it is done, and then — 
take from the fire, set aside until the next day. Should there be any 
watery substance on top, boil until it entirely disappears, skim while 
boiling. The pepper and spices must be sifted through a very fine 
sieve. 


Mrs. MAarGARET COWPER HALL. 
94 


TOMATO CATSUP 


Boil one-half bushel ripe tomatoes and 4 pods of red pepper thor- 
oughly, strain through a sifter, getting all the pulp and juice. Put this 
liquid to boil with 


1 ounce ground black vepper 1, pound of salt 
1 pound sugar 


Let boil until quite thick, then put in one large tablespoon of celery 
seed and about 1 cup of ground mustard, first wetting with a little cold 
vinegar. Add two quarts of vinegar, according to strength, boil again 
and bottle. 


Mrs. Ep CHAMBERS SMITH. 


CANTALOUPE PICKLE 


Peel and soak the young cantaloupes until perfectly fresh. Boil 
tender in ginger water. Take the cantaloupes out and let cool. Chop 
fine, one quart can of pineapple, two pounds of raisins, one-half ounce 
of ground cinnamon and stuff the cantaloupes, then tie them together. 
Make a syrup of vinegar and sugar, one pint sugar, one pound brown 
sugar, a few grains of allspice, several sticks of cinnamon bark. Put 
these in a stone jar and after heating the syrup to boiling point pour 
over the cantaloupes. Do this for nine days. Have enough to cover 
fruit nicely so they will not turn dark. If these cantaloupes should 
get soft while soaking, drop in some alum and they will harden. 


Mrs. VAN B. Moore. 


95 





INDEX 






SOUPS 
PAGE 
Amber Soup ‘or Consomme......-..2.c----c-------- 6 
Gream@mot, Potato: SOWplcsc.-<.:6222c-s-ce-2eaacesee 5 
Imitation of Calves Head Soup...--.......-......- 5 
Qian Stow oe ee eee ae eee 5 
(stein SOlpee est. cs-- 7 
Tomato Bisque T 
Tomato Soup 5 
Vegetable Soup 6 
BREAD 
Bread Making, Mrs. Jane S. McKimmon.... 9 
Pai keiin ome OVC Cita 1S CUM b-2--.-2ese--cesea-cecesece-oeee= 






























TBSETRI@n LBSEREY AG ee aS oe ee ae ee neers 
Batter Cakes---:.-...-.---:-.-- oe 

Beaten, + Biscwits-..-:-:--... 
Browne Breads --:-.--.-.--....- = 
Buckwheat Cakes................... 
ESA G@ Ind Kam IS Uta 2-2-s2.2---<--cceccnevcesa2e-n5- bee 
Cheese Straws No. 1.....-.. 
Cheese Straws No. 2........ 
Crackers or Thin Bread_... 
Ore arate E> UT ree eeee teense eS 
Cream Scones......... 
Date 
Dinner Corn Bread — 
FETT RS Fe MNS eee mee eee see ee ee ea Jaton se 
Flannel Cakes 
Flour Muffins.......... 
Fritters 
Grandma’s Egg Bread 
Griddlegsb yr en dass sea. 
igdivgmeluo sie wear tiie ee.) Ba 
Liquid or Potato Yeast 
CNT tT eo LS ees tr eee Oe 
Nut Bread No. 1... 
Nut Bread No. 2... 
Owendaw Muffin...-.-....... 
PODOVGES tecccesesere cece eee 
Potato Rolls-......... 

Risen Muffins 
Rolls 
Rolls 
Sally Lunn (1871) 
Sally Lunn 
Sally Lunn (Mrs. John D. Hawkins)........ 12 
Sally Lunn Muffins 
Southern: Biscuits scene ee eee 
Sugar Bread 
Waffles 
Waffles (Mammy’s) 


FISH AND OYSTERS 


Baked Halil wie. 2oe cece eee reese eas 
Escalloped Oysters.......-...- 
Mish Pudding Sea. 
Mobster ala, Newbut ge cenc poe ee 
Oyster) Cocktails ee aeeeee ses seeren eee 
Pickled Oysters...---.-----------.------ senseeecweenneneneee 
Planked Shad ..--.----.--.------s0-----2-s22sceeeeeeeseeeee- 23 
Stewed Oysters No: eee Ss ee 24 
Stewed Oysters INO.) 25 coeneeeene eee e e 24 





MEATS AND POULTRY 


Rules for Cooking Meats and Fowls, Mrs. 

W. T. McGhee 
JBSEKCORDN EDEN TOPE So ce sere ees eer 
IB Celera an lOd Clone meee st cece ee ccteeese 
Beers lio adman: etn en ee eh 
Breaded Veal Cutlets 
Brunswick Stew No. 



















IBsabeMMels (Sten ING Pca peee see eee 28 
CQNanko learn, thy Ast oves ING), DIE -a ee ee 29 
OPC, Gh Tey IRGh ae INOS” PS eet a eee ose 30 
@bicken sap lam @ ween steer ee 30 
Chicken Croquettes 
Chicken Pies) aes sermees OS ee eee 
ID ryaOlickenw Des siia eee case a eennee ee 29 
Ham, Recipe tor Cooking =. ee 25 
CEL ATs eel © Van Org UU ees eee eae 
Hog’s Head Cheese.....- 
Mock) Mernapins::-.-2--- 
Spice dimes eeieeees see ees 
Stewed Beef Tongue....... 
Stewed Chicken............... 
Turkey, How to Cook..... 
Uric yar res Sim pee en.s, sve Nene ee ee 
VEGETABLES 
Rules for Cooking Vegetables, Mrs. John 
Wield vee e® 6 eno Eee eee 35 
Baked Potatoes and Pineapple...................- 35 
Cauliflower with White Sauce..--..........--..-. 38 
Corn gh rit ters seca eee we eet ee 35 
Ie claims sti ed eee sccce ees ee ee ee 88 
Scalloped mOnionsee se re, oe eee 36 
(Gun b Gage ee ee ee,» Ss eee 37 
imish Potatoes aw Gratin ce). ee 35 
AVS DO Our Sige eee es nen eae 37 
PO LatOmE CLOCUCTTOR Sess meen e mene nae ne 37 
Stuffed Baked Tomatoes........ ey Se ER Ae a 
Stuffed Green Peppers No. 1........-............- 36 
Stuffed Green Peppers No. 2___...........:......... 36 
Surprise Balls. 2 2.s- mers seed bs. mente aaa 37 
LUurni pee caladie seek | Ae ee 35 
SALADS 
Guicumberss elly 2a eee ee Al 
cH 0 Vag oh ley eae see es ae eA 
Hrozens Salad (two quarts). eee 43 
OZ ANE Sa 1a dio: Bisby eae ne ce eee ee Ca seer 46 
Hrozeng Hictiite salad Nog ieee ae een nnnnns 43 
liingeyaary TRecunn, SEY ING, So oe 44 
Ia kovdciey loreal, PSEVEMTL ING, Gdocage cee eee ee 45 
Eirini. S ala dees 2 ne Se ae Rn 46 
Ganiper@A Tey Sai alten ee een ee enna 44 
Gari siw Oldie: Sa] qian eee ae 44 
Jellted’ sSaladht =e eee ee ee 39 
Salad Delicshti!. Se se Saag OF Beer 41 
Shrimpn Salad lose 8s.) ee eee 39 
DRESSINGS 
Detroit Lettuce Dressing..............:..-...........- 39 
Cooked Dressing for Chicken Salad... 45 
Roquefort Cheese Dressing... 46 
INUSslane Dressings seme cen ee ee oes 45 


Thousand Island Dressing..........-----..---------:- 45 


CAKES 
Angel Food Cake... sadedaesteeasseoscesecese 
Brown Stone Front “Cake... eae 
A theta Way Ke weeeeee. 220 se neee coe eeecneteoeteras 
CORRES septs code eee 
Chocolate Cake 
(Citimmonay (GUM ey. oS oeeee ne sees eee eee 
Custard Filling for Angel Cake 
Evelinea’s Gingerbread 
Filling 
PRO rn eee eee ee toes eee cers 
MEU OKO ee eestor 
Ginger Snaps 
NGA eres ee eee eae See eet 
Ol van ROO Sree ateee pe eeaen ee 
Lady Baltimore Cake......--...----..--------------<--- 
Layer Cake, Nut and Raisin Filling.....--... 53 
Lemon Jelly Filling 
Mocha Cake No. 1.....---- 
Mocha Cake No. 2.....-... 
Oatmeal Cookies.....-.-.---- 
Orange Cake No. 1 
Orange Cake No. 2 
ever: INhihy Ob hese. ¥ anes oleae es trar eeeeeeececen ene 
Pound Cake (Mrs. Bro’kenbrough) -....--..- 49 
Raleigh Rowena Roll-outs...............------------ 49 
Rolled Wafers (Mrs. Thos. Hay) 
SottsGimperliread! eee. see eee one ee edeeeee 
Splice din C a ese cess eee cee once ee oan 5 
Sponge Cake (Mrs. M. M. Marshall) 
Spongen Calkel Ballin ses sieses- =. erect enone 48 
Sponteg @ alee ec cae: eect ecwee sees 
Siteray Ola eee es cenes naan nanan ga cennsenpenseaceretwananas 
Vie alae ace yee sane ac ace. se eaeadeeta cee 
Virginia Pound Cake 
White Cake With Caramel Filling..-....-...... 55 















PUDDINGS, PIES AND DESSERTS 


UNyay o) (ey 7) DYGYS Se) Sree epee eee ee 
Baked Apple Pudding 
Bavarian OPeame. 4.25 ee see ae 
Blackberry Pudding 
Biotled @uwistam dese ceeeee 
Boiled Plum Pudding 
Bread Pudding with Lemon 
Caramel (Charlotte Russe. eee eee eee 
Caramel” Pie. NO Ue ee 
@aramelMeeuIN Ong. 2 eens ee ee 
Charlotte Russe No. 1_....-..... 
Charlottom RussemiNion p 2insss seeeeeen eee eee 
Chocolate Filling for Pie. 

Chocolate Pie_- eee eee 

Chocolate Pudding .. AF rere 

Citron Gusta dice sss 

Cocoanut Custard.....-.......- 

Cocoanut Pudding ==. 

Custard South ewes ee: 

English Plum Pudding. ae 

Grated Potato Pudding be ae ee ene, See UE 
Huckleberry Pudding........ 

Italian, ¢Oream= se 

Jelly Custard 
Jelly PIES ea cee ences 
Lemon Cream Pudding... 
(demon 16m he ee See ee 
Lemon Pie (Cousin Pokie’s) 
Lena’s Delight 





























INEGI PVG) heme erent creek peau wd 
Molasses <:Pie:se tee ee ee a 
WITS IPG Nae ee 


Pineapple Pudding... 
Poor Man’s Pudding 
Plum Pudding No. 2 
Sponge Pudding 





Suet: (Pud diim coe. ccrccrees ree eee eee ree 
Minera sOms tard. jesse eee ene 
Wine Sauce for Plum Pudding 





ICE CREAM AND FROZEN DESSERTS 















QOaramell ce. Crea mie cece teee oon eeeen ee eee (OM 
ChocolateMice | @ream GINO Weems seseece see eee renee 76 
Chocolates icer @renma eNO 2 eerereee eee reee ee 76 
Hg gnogs \Saucenece cee ee ee ese sceerme ence 


rozen | Bud din gceeeses ereeees 
Pruitt Sher bert esses eee 
Ginger = Moussemee ee 
Hot Chocolate Sauce 
Manhattan Pudding Frozen 
Maple. Moussese2se= = ee eee oe 
Maple Part at =eseeeeeeeaes 

Nesserole Pudding_........... 

Strawberry Ice Cream 


MISCELLANEOUS 


Cheese Fondue 
Cheese Paste 
gg Omelet === ee 
Hot Cheese Sandwiches 
Layer Sandwiches 
Red. Deyil =.= eee eae eee 
To Blanch Almonds 


CANDY 


Candy and Sugar, W. H. Royster 
Ob.ocolateca Cann yeas aereeeee eee en ee 
Chocolate Caramels............ 

Jets -4.2 ee ere 

Nut and Date Loaf 
Pecan Cam yaeeseee ee nae 
Native fees 
Taffy Candy 


Fruit Punch No. 2 
Russian Tea 


PRESERVES, MARMALADES, PICKLES, 
ETC. 


Foreword, Mrs. Jane S. McKimmon............ 87 
Apricot @Marmalad eee: eee ee 
Cabbage a Picklewe == 
Cantaloupe Pickle. 
Chilli Sauce............. 
Chow Chowa. 
Cucumber Pickle_... 
Cucumber Pickle 
Higinshire ‘Tomato: Catsupiesss2 eee 
Big; (PICKLES: 2 35 -n-ieas, eee 
Good Flavored Vinegar for 
Green Vlomator dei Cl lessseeaes eee eee a 5 
Green Tomato Soy (Mrs. C. B. Denson)... 92 
Marmalade 4.2020..2.2) oo 
Peach, Preserves 2s1 sce ee 

Peach Pickle (Mrs. Chas. Root) 
Pear, Preservesx..2. ee eee 
Pepper. Catsup a 

Ripe Tomato Pickle................- 

Spiced Wild Grape Jelly 
Sweet Pickled Cucumbers 
Tomato Catsup 
Tomato Catsup 























Butterscotch Pie 
cups milk 

Cups water 

€ups brown sugar 
. butter 


= 
§ 


9 
a 
35 


> 

2 tsp. salt 

tbsp. ur 

2 tsp, Wanilla 

Scald the ; 

boller,* Do” prevent lumping, mix | 
the sugar, flOur and salt together | 
well. Pour the. hot milk onto. the} 
dry mixture,’ stirring = until -thor- 
oughly blended. Cook for 25 min- 
utes in a double boiler, Stirring oc- 
casionally to keep smooth. 
the, mixture slowly onto the well- 
eaten egg yolks, stirring vigorous- 
ly to, prevent lumping. Return to 
fire and cook two minutes longer. 
Add the butter and vanilla last. 
Alter cooling, pour into a baked 
Daxtry shell. Cover with meringue 


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